diff --git a/recipe_scrapers/marthastewart.py b/recipe_scrapers/marthastewart.py index 359e4919d..00042565e 100644 --- a/recipe_scrapers/marthastewart.py +++ b/recipe_scrapers/marthastewart.py @@ -12,19 +12,16 @@ def title(self): return self.schema.title() def total_time(self): - s = ( - self.soup.findAll("div", {"class": "two-subcol-content-wrapper"})[0] - .find("div", {"class": "recipe-meta-item-body"}) - .text.strip() - ) - return get_minutes(s) + time_label = self.soup.find("div", string="Total Time:") + if time_label: + servings_value = time_label.find_next( + "div", {"class": "mntl-recipe-details__value"} + ) + if servings_value: + return get_minutes(servings_value.text.strip()) def yields(self): - return ( - self.soup.findAll("div", {"class": "two-subcol-content-wrapper"})[1] - .find("div", {"class": "recipe-meta-item-body"}) - .text.strip() - ) + return self.schema.yields() def ingredients(self): return self.schema.ingredients() diff --git a/recipe_scrapers/momswithcrockpots.py b/recipe_scrapers/momswithcrockpots.py index 50d7804cb..8cd8a85a3 100644 --- a/recipe_scrapers/momswithcrockpots.py +++ b/recipe_scrapers/momswithcrockpots.py @@ -34,13 +34,3 @@ def instructions(self): return "\n".join( [normalize_string(instruction.get_text()) for instruction in instructions] ) - - def ratings(self): - return round( - float( - self.soup.find( - "span", {"class": "wprm-recipe-rating-average"} - ).get_text() - ), - 2, - ) diff --git a/recipe_scrapers/panelinha.py b/recipe_scrapers/panelinha.py index 2d9dc1d93..45de99de0 100644 --- a/recipe_scrapers/panelinha.py +++ b/recipe_scrapers/panelinha.py @@ -2,7 +2,7 @@ import re from ._abstract import AbstractScraper -from ._utils import get_minutes, normalize_string +from ._utils import get_minutes, get_yields, normalize_string INSTRUCTIONS_NUMBERING_REGEX = re.compile(r"^\d{1,2}\.\s*") # noqa @@ -13,23 +13,21 @@ def host(cls): return "panelinha.com.br" def title(self): - return normalize_string(self.soup.find("h1").get_text()) - - def total_time(self): - return get_minutes( - self.soup.find("span", string="Tempo de preparo").nextSibling - ) + return self.schema.title() def ingredients(self): - ingredients = self.soup.find("h4", string="Ingredientes").nextSibling.findAll( + ingredients = self.soup.find("h5", string="Ingredientes").nextSibling.findAll( "li" ) - return [normalize_string(ingredient.get_text()) for ingredient in ingredients] + return [ + normalize_string(ingredient.get_text().replace("\u00C2", "")) + for ingredient in ingredients + ] def instructions(self): instructions = self.soup.find( - "h4", string="Modo de preparo" + "h5", string="Modo de preparo" ).nextSibling.findAll("li") instructions = [ @@ -53,4 +51,14 @@ def instructions(self): return "\n".join(instructions) def yields(self): - return self.schema.yields() + main_element = self.soup.find("main") + yield_text = main_element.get("data-item-p-yield") + yield_number = re.search(r"\d+", yield_text) + if yield_number: + return get_yields(yield_number.group()) + + def total_time(self): + tempo_de_preparo = ( + self.soup.find("dt", string="Tempo de preparo").find_next("dd").text + ) + return get_minutes(tempo_de_preparo) diff --git a/recipe_scrapers/paninihappy.py b/recipe_scrapers/paninihappy.py index bb4b5289d..77e29954e 100644 --- a/recipe_scrapers/paninihappy.py +++ b/recipe_scrapers/paninihappy.py @@ -18,8 +18,11 @@ def yields(self): return get_yields(self.soup.find("span", {"class": "yield"})) def image(self): - image = self.soup.find("img", {"class": "post_image", "src": True}) - return image["src"] if image else None + div_hrecipe = self.soup.find("div", {"class": "hrecipe"}) + if div_hrecipe: + img_tag = div_hrecipe.find("img", {"loading": "lazy"}) + if img_tag and "src" in img_tag.attrs: + return img_tag["src"] def ingredients(self): ingredients = self.soup.findAll("li", {"class": "ingredient"}) diff --git a/recipe_scrapers/primaledgehealth.py b/recipe_scrapers/primaledgehealth.py index 5a1487eff..9694ba777 100644 --- a/recipe_scrapers/primaledgehealth.py +++ b/recipe_scrapers/primaledgehealth.py @@ -20,7 +20,9 @@ def image(self): return self.schema.image() def ingredients(self): - return self.schema.ingredients() + return [ + ingredient.replace("\u00C2", "") for ingredient in self.schema.ingredients() + ] def instructions(self): return self.schema.instructions() diff --git a/recipe_scrapers/rezeptwelt.py b/recipe_scrapers/rezeptwelt.py index 100772605..5c10907c9 100644 --- a/recipe_scrapers/rezeptwelt.py +++ b/recipe_scrapers/rezeptwelt.py @@ -31,15 +31,13 @@ def ingredients(self): return self.schema.ingredients() def instructions(self): - content = self.soup.find("ol", {"itemprop": "recipeInstructions"}).findAll( - "div", {"itemprop": "itemListElement"} + container = self.soup.find("div", id="preparationSteps").find( + "span", itemprop="text" ) - res = "" - for i in content: - steps = i.findAll("span", {"itemprop": "text"}) - for step in steps: - res += normalize_string(step.text) + "\n" - return res + instructions = [ + normalize_string(paragraph.text) for paragraph in container.find_all("p") + ] + return "\n".join(filter(None, instructions)) def ratings(self): return self.schema.ratings() diff --git a/tests/test_albertheijn.py b/tests/test_albertheijn.py index 11f46ca5b..e821f77a3 100644 --- a/tests/test_albertheijn.py +++ b/tests/test_albertheijn.py @@ -11,7 +11,7 @@ class TestAlbertHeijnScraper(ScraperTest): def test_host(self): self.assertEqual("ah.nl", self.harvester_class.host()) - @unittest.skip("canonical_url will not pass with testhtml (uses example.com)") + @unittest.skip("canonical_url is not available from this webpage") def test_canonical_url(self): self.assertEqual( "https://www.ah.nl/allerhande/recept/R-R1198767/rijkgevulde-vegan-pastasalade", diff --git a/tests/test_archanaskitchen.py b/tests/test_archanaskitchen.py index df06f621e..8367bc1ab 100644 --- a/tests/test_archanaskitchen.py +++ b/tests/test_archanaskitchen.py @@ -14,7 +14,7 @@ def test_host(self): def test_author(self): self.assertEqual("Archana's Kitchen", self.harvester_class.author()) - @unittest.skip("canonical_url will not pass with testhtml (uses example.com)") + @unittest.skip("canonical_url is not available from this webpage") def test_canonical_url(self): self.assertEqual( "https://www.archanaskitchen.com/classic-greek-salad-recipe", diff --git a/tests/test_bettybossi.py b/tests/test_bettybossi.py index 1fbf5571f..0b57fa24c 100644 --- a/tests/test_bettybossi.py +++ b/tests/test_bettybossi.py @@ -11,7 +11,7 @@ class TestBettyBossiScraper(ScraperTest): def test_host(self): self.assertEqual("bettybossi.ch", self.harvester_class.host()) - @unittest.skip("canonical_url will not pass with testhtml (uses example.com)") + @unittest.skip("canonical_url is not available from this webpage") def test_canonical_url(self): self.assertEqual( "https://www.bettybossi.ch/fr/Rezept/ShowRezept/BB_BLUB160501_0070A-40-fr", diff --git a/tests/test_bongeats.py b/tests/test_bongeats.py index 536fcdd92..ca9dfe530 100644 --- a/tests/test_bongeats.py +++ b/tests/test_bongeats.py @@ -11,7 +11,7 @@ class TestBongEatsScraper(ScraperTest): def test_host(self): self.assertEqual("bongeats.com", self.harvester_class.host()) - @unittest.skip("canonical_url will not pass with testhtml (uses example.com)") + @unittest.skip("canonical_url is not available from this webpage") def test_canonical_url(self): self.assertEqual( "https://www.bongeats.com/recipe/lau-chingri", diff --git a/tests/test_costco.py b/tests/test_costco.py index 641d30c92..69c701760 100644 --- a/tests/test_costco.py +++ b/tests/test_costco.py @@ -11,7 +11,7 @@ class TestCostcoScraper(ScraperTest): def test_host(self): self.assertEqual("costco.com", self.harvester_class.host()) - @unittest.skip("canonical_url will not pass with testhtml (uses example.com)") + @unittest.skip("canonical_url is not available from this webpage") def test_canonical_url(self): self.assertEqual( "https://www.costco.com/connection-recipe-chicken-salad-grapes-walnuts-blue-cheese-march-2023.html", diff --git a/tests/test_data/maangchi.testhtml b/tests/test_data/maangchi.testhtml index 09e6470c9..799525ab6 100644 --- a/tests/test_data/maangchi.testhtml +++ b/tests/test_data/maangchi.testhtml @@ -1,668 +1,668 @@ - Pepper fried chicken (Yuringi: 유린기) recipe by Maangchi
Maangchi on YouTube Maangchi on Facebook Maangchi on Twitter Maangchi on Instagram Maangchi on TikTok

Pepper chicken

Yuringi 유린기

Today I’m introducing you to another Korean Chinese dish called yuringi (pronounced yu-rin-gi). It’s fried chicken with peppers and a light sweet sour sauce. A piece of crunchy chicken soaked in sweet, sour, salty sauce tastes so crispy and juicy! The chopped spicy fresh pepper served with this dish adds delightful flavor for spicy food lovers like me! It never feels greasy but rather very refreshing. This dish originated in China and is another Korean Chinese dish along with the many others I have made (see the full list of my Korean Chinese recipes here).

Unlike most Korean fried chicken, yuringi is served with crispy vegetables and lots of sweet, sour, salty sauce. Now, with my recipe, you can easily make it at home, And if you’d prefer to make this dish mild, use less spicy or non-spicy peppers and even green and red bell peppers instead of spicy peppers. Be sure to slice them very thinly!

If you have any leftovers, refrigerate them for up to 3 days and serve with rice. This dish always goes well with rice!

Enjoy the recipe and Happy Holidays!yuringi-pepper

Ingredients

for 3 to 4 servings

  • 1 pound boneless & skinless chicken thighs
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 inch of white part of dae-pa (or 2 to 3 regular green onions), thinly sliced lengthwise
  • ¼ of small onion (about 2 tablespoons), thinly sliced
  • 2 cups grape seeds oil (or vegetable oil, corn oil) for frying
  • 4 to 5 lettuce leaves
  • 3 to 4 spicy green and red chili peppers (or non-spicy peppers, green and red bell pepper), thinly sliced

For sauce:

  • 2 tablespoons grape seeds oil (or vegetable oil)
  • 1 teaspoon crushed chili pepper (or 2 small dried red chili peppers or Korean hot pepper flakes)
  • 3 tablespoons soy sauce
  • 3 tablespoons white vinegar (or apple cider vinegar)
  • 3 tablespoons Turbinado sugar (or white or brown sugar)
  • 2 tablespoons water
  • 4 garlic cloves, minced
  • 1 teaspoon toasted sesame oil

For batter:

Directions

Prepare the chicken and onions

  1. Pat the chicken thighs dry with paper towels. Score a crosshatch patten on both sides of the chicken pieces.
  2. Pound the thighs to an even thickness with a meat tenderizer or with the back of your kitchen knife.making yuringi
  3. Sprinkle both sides with salt and ground black pepper.
  4. Set aside or refrigerate until ready to use.
  5. Place the shredded green onion and onion in a bowl and add cold water. Let it sit.

Make the sauce:

  1. Heat the vegetable oil in a small pan until it begins to smoke, about 30 seconds to 1 minute.
  2. Remove from the heat. Stir in the pepper flakes until they are slightly brown. Strain the oil into a medium sized stainless steel bowl.pepper infused oil
  3. Add the soy sauce, vinegar, sugar, water, garlic, and sesame oil.
  4. Stir well until the sugar is completely dissolved.유린기 소스

Make the batter:

  1. Prepare a shallow and wide bowl (I use my large, shallow plastic bowl).
  2. Add the starch and salt. Crack in an egg.
  3. Mix well with a spoon or a whisk.

Fry the chicken:

  1. Heat the oil in a large, deep pan over medium-high heat until it reaches about 340° to 350° F. If you don’t have a kitchen thermometer, test the oil temperature by dipping a tip of a chicken piece into it. If it bubbles, it’s ready.
  2. Dip a chicken piece into the batter and wipe off the excess with the side of the bowl. Add it to the oil one piece at a time, working in batches if your pan is small. My 12 inch large pan is perfect for frying 4 pieces of chicken thighs at a time. Repeat with the rest of the chicken pieces until all are in the pan.유린기
  3. Deep-fry, turning the chicken with tongs, until all sides are light golden brown and crunchy, about 5 to 6 minutes. As each piece is done, transfer it to a strainer over a bowl to drain the excess oil.
  4. Reheat the oil for about 1 minute and add all the chicken again. It will look a little soggy at first. Deep-fry, turning occasionally, until all the chicken pieces are dark golden brown and very crunchy, another 5 to 6 minutes.yuringi-frying
  5. Transfer the chicken pieces to the strainer over the bowl to drain. Let them cool for a few minutes until you can handle them.fried chicken

Serve:

  1. Add the sliced chili pepper to the sauce and mix it together.
  2. Drain the soaking green onion and onion through a strainer set in your sink. Rinse it under cold running water, turning it over by hand for 10 seconds. Drain well.
  3. Cut the chicken into bite size pieces and put them on a large plate lined with the lettuce. Spoon the peppers out of the sauce and put them on top of the chicken.pepper chicken, cut
  4. Add the shredded green onion and onion and gently pour the rest of the sauce all over top.
  5. Serve right away.유린기

Posted on Saturday, December 18th, 2021.
Recipe type: , , , ,
Tagged as , , , , , , , ,

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5 Comments:

  1. TheTravelingFoodie San Francisco, CA joined 1/22 & has 3 comments
    Posted January 29th, 2022 at 10:47 pm | or create a profile.

    So, I’ve been a long time follower of your website/YouTube videos and have made almost all of your recipes! I have both of your cookbooks and I am just obsessed with Korean cuisine in general! I made this one tonight and it was spectacular!


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  2. PoniesPonies Seattle joined 11/19 & has 7 comments
    Posted January 3rd, 2022 at 4:29 pm | or create a profile.

    Pepper Chicken was delicious! I made it for lunch today with rice and radish kimchi. I was surprised at how not messy it was to fry the chicken, my kitchen looks great and the food came together very quickly. Also super delicious. Thank you again for another lovely meal. Happy New Year, you’re the best!


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Salt & Pepper Tofu (椒鹽豆腐)

Fragrant deep-fried tofu that'll disappear from the table before you know it!

flodesk gif
Prep Time
10 min
Total Time
30 min
Yields
4 servings
YouTube Tutorial

A Recipe by Daddy Lau

My dad's been cooking Chinese food for over 50 years - as a kid fending for himself in Guangzhou, as the head chef of his own restaurant, and as a loving father in our home.

Hopefully, by learning this recipe, you'll get to experience some of the delicious joy we felt growing up eating his food!

- Randy

Do you think of vegetarian dishes as indulgent? If not, this is the dish that'll change your mind.

The tofu is deep fried to perfection, so you get a crispy, fragrant crust and a pillowy soft center. Then it's stir-fried with the famous salt and pepper seasoning. It's not a offhand sprinkle like you might do over breakfast scrambled eggs; no, this is deliberate salt & pepper to give your fried tofu some attitude.

Make enough steamed rice when you have this, because this goes SO WELL with rice, it'll all disappear before you know it!

Check out a quick story summary of our recipe!

Ingredients

Weight: US
oz
g
Volume: US
cup
mL
Servings
4

Main Ingredients

  • 16 oz firm tofu
  • 3 stalks green onion (

    white part only

    )
  • 2 oz mini bell pepper (

    also labeled "sweet peppers"

    )
  • 2 clove garlic
  • 4 cup boiling water
  • 1 tsp salt
  • 0.50 egg
  • 6 tbsp cornstarch
  • 16 oz oil (

    for deep-frying

    )
  • 2 tbsp oil (

    for stir-frying; can re-use oil from deep-fry step

    )

Seasoning

  • 1 tbsp garlic salt
  • 0.25 tsp white pepper

Tofu, our old friend... like, really old

If you didn't grow up with tofu, you might mentally categorize it as a meat substitute like tempeh, seitan, and those "non-chicken" chicken nuggets. Actually, tofu is a very classic, standard and beloved ingredient that originated in China, and dates back to at least the 10th century.

(Similarly, tempeh and seitan are traditional ingredients from Indonesia and Japan.)

Instead of making it stand in for meat and trying to make it taste like steak, think of tofu as a clean, mild-tasting protein in its own right. Its mildness makes it super approachable, so it can be made into desserts, saucy side dishes, and deep-fried indulgences!

You can get it in any firmness between silken and extra firm, brined and seasoned, dried, fried, pickled, fermented, mixed with egg... the list goes on and is ever-growing. Hey, have you ever heard of stinky tofu?

Salt & pepper dishes

We've previously shared a different Salt & Pepper dish: Salt & Pepper Pork Chops. This is a seasoning that goes so well on any dry fried dish. Other popular fried dishes that get this salt & pepper treatment are shrimp, squid, and chicken.

Step 1: Cut ingredients

First, cut to separate the green and the white parts of the green onions (3 stalks). We're only using the firmer, more pungent whites for this dish. Dice the green onion whites.

Halve the bell peppers (2 oz) so that it's easy to scoop out the core and seeds. Cut into strips, and then rotate 90 degrees to dice them.

Smash, peel, and finely mince the garlic (2 clove).

Step 2: Cut tofu

Cut open the package of firm tofu (16 oz) and drain away the soaking liquid. Give the tofu a quick rinse with clean water, and then cut into cubes.

My dad cuts it in half horizontally, then from top to bottom, and then halves each section again and again to end up with 36 cubes. These pieces are on the larger side.

The smaller the cubes, the more surface area you'll get for crust. The larger the cubes, the more volume you get in each piece for soft, tender tofu. It's up to you which aspect to prioritize.

Step 3: Boil tofu

Boil hot water (4 cup) in a pot with the heat on high. Add salt (1 tsp) and stir to dissolve. This salt will help to season the tofu. When the water is boiling, add the tofu cubes. Use chopsticks to shift the tofu around so they’re all fully submerged.

Cook for 3 minutes with the lid on, and then lower the heat to low and uncover the pot. Cook for another 2 minutes.

Carefully pour the tofu into a colander to drain the water out. Let it start to cool.

Step 4: Dry & coat tofu

Line a plate with a paper towel (or for more absorbency, a clean kitchen towel). Transfer the tofu cubes onto the lined plate in an even layer. Lay another paper towel (or kitchen towel) on top and gently press to remove excess moisture.

Spread a layer of cornstarch (4.8 tbsp) on a separate, large plate. Transfer the tofu into a bowl and add the beaten egg (0.50 ). Gently mix to evenly coat the tofu.

Transfer the egg-covered tofu cubes to the cornstarch plate, making an even layer of individual cubes. Don't stack them, or it'll be hard to coat them correctly.

Sprinkle more cornstarch (1.2 tbsp) over the top of the tofu. Use chopsticks to flip and mix the tofu until all the pieces are evenly coated in cornstarch.

Step 5: Fry tofu

Add oil (16 oz) to a large pot and set the heat on high.

As the oil heats, mix together garlic salt (1 tbsp) and white pepper (0.25 tsp) in a separate bowl. This will be added to the stir-fry at the very end.

Prepare a batch of dredged tofu in a spider strainer. If you're not used to deep-frying several items at once and are worried about them sticking together, we recommend cooking in smaller batches.

When the oil reaches 400°F (or 200°C), carefully set the tofu in the oil. At the beginning, let the tofu cook undisturbed so that the crust can set. If you move the tofu too soon, the batter will fall right off and you won't get a crust on the tofu.

When the tofu has started to set and the oil has started to recover from the temperature drop, you can add the rest of the tofu. Make sure to set them down along the sides of the pot so they don't stick to the other pieces. Gently mix the pieces around so they fry evenly.

When the tofu is golden brown, or after about 5 minutes of frying at 360°-380°F (180-190°C), turn off the heat and carefully remove the tofu. Let the excess oil drain from the tofu. My dad just keeps the tofu in the spider and sets it on a plate from earlier.

Step 6: Stir-fry everything

Heat a wok on high. Add oil (2 tbsp) (we usually take this from the deep-frying oil). Before the oil gets too hot (before it starts to shimmer or smoke), add the dried chili and stir immediately. Fry for just 8 seconds to extract the flavor, and then remove them.

Add the minced garlic and fry it for 15 seconds, stirring the entire time.

Add the diced bell peppers and green onion whites. Fry for 20-25 seconds, still stirring constantly.

Add the fried tofu and stir-fry for 10 seconds.

While stirring constantly, sprinkle the garlic salt+white pepper seasoning mix over all the ingredients in the wok until the tofu cubes are evenly coated. You probably won't use up all of the seasoning. We only used half of what we prepared.

Step 7: Plate & serve

Turn off the heat and plate. Make sure to scoop up all the little bits of vegetables; they're delicious. Enjoy!

Summary

Print Recipe
Made With Lau
madewithlau.com/recipes/salt-pepper-tofu
Salt & Pepper Tofu (椒鹽豆腐)
Fragrant deep-fried tofu that'll disappear from the table before you know it!
  • Prep Time: 10 min
  • Total Time: 30 min
  • Yield: 4 servings
Ingredients

Main Ingredients

  • 16 oz firm tofu
  • 3 stalks green onion (

    white part only

    )
  • 2 oz mini bell pepper (

    also labeled "sweet peppers"

    )
  • 2 clove garlic
  • 4 cup boiling water
  • 1 tsp salt
  • 0.50 egg
  • 6 tbsp cornstarch
  • 16 oz oil (

    for deep-frying

    )
  • 2 tbsp oil (

    for stir-frying; can re-use oil from deep-fry step

    )

Seasoning

  • 1 tbsp garlic salt
  • 0.25 tsp white pepper

Step 1 - Cut ingredients

↑ Jump to details

First, cut to separate the green and the white parts of the green onions (3 stalks). You're only using the firmer, more pungent whites for this dish. Dice the green onion whites.

Halve the bell peppers (2 oz) and discard the core and seeds. Cut into strips, and then dice them.

Smash, peel, and finely mince the garlic (2 clove).

Step 2 - Cut tofu

↑ Jump to details

Drain and rinse the firm tofu (16 oz). Cut the tofu into cubes.

Step 3 - Boil tofu

↑ Jump to details

Boil hot water (4 cup) in a pot with the heat on high. Add salt (1 tsp) and stir to dissolve. When water is boiling, add the tofu cubes. Use chopsticks to shift the tofu around so they’re all fully submerged.

Cook for 3 minutes with the lid on, and then lower the heat to low and uncover the pot. Cook for another 2 minutes.

Carefully pour the tofu into a colander to drain the water out. Let it start to cool.

Step 4 - Dry & coat tofu

↑ Jump to details

Line a plate with a paper towel or a clean kitchen towel. Transfer the tofu cubes onto the lined plate in an even layer. Lay another towel on top and gently press to remove excess moisture.

Spread a layer of cornstarch (4.8 tbsp) on a separate, large plate. Transfer the tofu into a bowl and add the beaten egg (0.50 ). Gently mix to evenly coat the tofu.

Transfer the egg-covered tofu cubes to the cornstarch plate to begin coating them.

Sprinkle more cornstarch (1.2 tbsp) over the top of the tofu. Use chopsticks to flip and mix the tofu until all the pieces are evenly coated in cornstarch.

Step 5 - Fry tofu

↑ Jump to details

Add oil (16 oz) to a large pot and set the heat on high.

As the oil heats, mix together garlic salt (1 tbsp) and white pepper (0.25 tsp) in a separate bowl.

Prepare a batch of dredged tofu in a spider strainer.

When the oil reaches 400°F (or 200°C), carefully set the tofu in the oil. At the beginning, let the tofu cook undisturbed so that the crust can set.

When the tofu has started to set and the oil has started to recover from the temperature drop, you can add the rest of the tofu. Set them down along the sides of the pot so they don't stick to the other pieces. Gently mix the pieces around so they fry evenly.

When the tofu is golden brown, or after about 5 minutes of frying at 360°-380°F (180-190°C), turn off the heat and carefully remove the tofu. Let the excess oil drain from the tofu.

Step 6 - Stir-fry everything

↑ Jump to details

Heat a wok on high. Add oil (2 tbsp) (take this from the deep-frying oil). Before the oil gets too hot (before it starts to shimmer or smoke), add the dried chili and stir immediately. Fry for just 8 seconds to extract the flavor, and then remove them.

Add the minced garlic and fry it for 15 seconds, stirring the entire time.

Add the diced bell peppers and green onion whites. Fry for 20-25 seconds, still stirring constantly.

Add the fried tofu and stir-fry for 10 seconds.

While stirring constantly, sprinkle just enough of the garlic salt+white pepper seasoning mix over all the ingredients in the wok to evenly coat the tofu cubes.

Step 7 - Plate & serve

↑ Jump to details

Turn off the heat and plate. Make sure to scoop up all the little bits of vegetables; they're delicious. Enjoy!

Step 8 - Take pictures
Whip out your camera (1). Begin taking photos (1,000,000). Pick your favorites!
Step 9 - Share and tag us on Instagram @madewithlau #madewithlau!
Did you have fun making this recipe? We'd love to see & hear about it. (Especially my dad. He would be THRILLED!)

Enjoy!

We have many, many happy memories of enjoying this dish growing up.

Now, hopefully, you can create your own memories with this dish with your loved ones.

Also, I cordially invite you to eat with us and learn more about the dish, Chinese culture, and my family.

Cheers, and thanks for cooking with us!

Feel free to comment below if you have any questions about the recipe.

\ No newline at end of file + }

Salt & Pepper Tofu (椒鹽豆腐)

Fragrant deep-fried tofu that'll disappear from the table before you know it!

flodesk gif
Prep Time
10 min
Total Time
30 min
Yields
4 servings
YouTube Tutorial

A Recipe by Daddy Lau

My dad's been cooking Chinese food for over 50 years - as a kid fending for himself in Guangzhou, as the head chef of his own restaurant, and as a loving father in our home.

Hopefully, by learning this recipe, you'll get to experience some of the delicious joy we felt growing up eating his food!

- Randy

Do you think of vegetarian dishes as indulgent? If not, this is the dish that'll change your mind.

The tofu is deep fried to perfection, so you get a crispy, fragrant crust and a pillowy soft center. Then it's stir-fried with the famous salt and pepper seasoning. It's not a offhand sprinkle like you might do over breakfast scrambled eggs; no, this is deliberate salt & pepper to give your fried tofu some attitude.

Make enough steamed rice when you have this, because this goes SO WELL with rice, it'll all disappear before you know it!

Check out a quick story summary of our recipe!

Ingredients

Weight: US
oz
g
Volume: US
cup
mL
Servings
4

Main Ingredients

  • 16 oz firm tofu
  • 3 stalks green onion (

    white part only

    )
  • 2 oz mini bell pepper (

    also labeled "sweet peppers"

    )
  • 2 clove garlic
  • 4 cup boiling water
  • 1 tsp salt
  • 0.50 egg
  • 6 tbsp cornstarch
  • 16 oz oil (

    for deep-frying

    )
  • 2 tbsp oil (

    for stir-frying; can re-use oil from deep-fry step

    )

Seasoning

  • 1 tbsp garlic salt
  • 0.25 tsp white pepper

Tofu, our old friend... like, really old

If you didn't grow up with tofu, you might mentally categorize it as a meat substitute like tempeh, seitan, and those "non-chicken" chicken nuggets. Actually, tofu is a very classic, standard and beloved ingredient that originated in China, and dates back to at least the 10th century.

(Similarly, tempeh and seitan are traditional ingredients from Indonesia and Japan.)

Instead of making it stand in for meat and trying to make it taste like steak, think of tofu as a clean, mild-tasting protein in its own right. Its mildness makes it super approachable, so it can be made into desserts, saucy side dishes, and deep-fried indulgences!

You can get it in any firmness between silken and extra firm, brined and seasoned, dried, fried, pickled, fermented, mixed with egg... the list goes on and is ever-growing. Hey, have you ever heard of stinky tofu?

Salt & pepper dishes

We've previously shared a different Salt & Pepper dish: Salt & Pepper Pork Chops. This is a seasoning that goes so well on any dry fried dish. Other popular fried dishes that get this salt & pepper treatment are shrimp, squid, and chicken.

Step 1: Cut ingredients

First, cut to separate the green and the white parts of the green onions (3 stalks). We're only using the firmer, more pungent whites for this dish. Dice the green onion whites.

Halve the bell peppers (2 oz) so that it's easy to scoop out the core and seeds. Cut into strips, and then rotate 90 degrees to dice them.

Smash, peel, and finely mince the garlic (2 clove).

Step 2: Cut tofu

Cut open the package of firm tofu (16 oz) and drain away the soaking liquid. Give the tofu a quick rinse with clean water, and then cut into cubes.

My dad cuts it in half horizontally, then from top to bottom, and then halves each section again and again to end up with 36 cubes. These pieces are on the larger side.

The smaller the cubes, the more surface area you'll get for crust. The larger the cubes, the more volume you get in each piece for soft, tender tofu. It's up to you which aspect to prioritize.

Step 3: Boil tofu

Boil hot water (4 cup) in a pot with the heat on high. Add salt (1 tsp) and stir to dissolve. This salt will help to season the tofu. When the water is boiling, add the tofu cubes. Use chopsticks to shift the tofu around so they’re all fully submerged.

Cook for 3 minutes with the lid on, and then lower the heat to low and uncover the pot. Cook for another 2 minutes.

Carefully pour the tofu into a colander to drain the water out. Let it start to cool.

Step 4: Dry & coat tofu

Line a plate with a paper towel (or for more absorbency, a clean kitchen towel). Transfer the tofu cubes onto the lined plate in an even layer. Lay another paper towel (or kitchen towel) on top and gently press to remove excess moisture.

Spread a layer of cornstarch (4.8 tbsp) on a separate, large plate. Transfer the tofu into a bowl and add the beaten egg (0.50 ). Gently mix to evenly coat the tofu.

Transfer the egg-covered tofu cubes to the cornstarch plate, making an even layer of individual cubes. Don't stack them, or it'll be hard to coat them correctly.

Sprinkle more cornstarch (1.2 tbsp) over the top of the tofu. Use chopsticks to flip and mix the tofu until all the pieces are evenly coated in cornstarch.

Step 5: Fry tofu

Add oil (16 oz) to a large pot and set the heat on high.

As the oil heats, mix together garlic salt (1 tbsp) and white pepper (0.25 tsp) in a separate bowl. This will be added to the stir-fry at the very end.

Prepare a batch of dredged tofu in a spider strainer. If you're not used to deep-frying several items at once and are worried about them sticking together, we recommend cooking in smaller batches.

When the oil reaches 400°F (or 200°C), carefully set the tofu in the oil. At the beginning, let the tofu cook undisturbed so that the crust can set. If you move the tofu too soon, the batter will fall right off and you won't get a crust on the tofu.

When the tofu has started to set and the oil has started to recover from the temperature drop, you can add the rest of the tofu. Make sure to set them down along the sides of the pot so they don't stick to the other pieces. Gently mix the pieces around so they fry evenly.

When the tofu is golden brown, or after about 5 minutes of frying at 360°-380°F (180-190°C), turn off the heat and carefully remove the tofu. Let the excess oil drain from the tofu. My dad just keeps the tofu in the spider and sets it on a plate from earlier.

Step 6: Stir-fry everything

Heat a wok on high. Add oil (2 tbsp) (we usually take this from the deep-frying oil). Before the oil gets too hot (before it starts to shimmer or smoke), add the dried chili and stir immediately. Fry for just 8 seconds to extract the flavor, and then remove them.

Add the minced garlic and fry it for 15 seconds, stirring the entire time.

Add the diced bell peppers and green onion whites. Fry for 20-25 seconds, still stirring constantly.

Add the fried tofu and stir-fry for 10 seconds.

While stirring constantly, sprinkle the garlic salt+white pepper seasoning mix over all the ingredients in the wok until the tofu cubes are evenly coated. You probably won't use up all of the seasoning. We only used half of what we prepared.

Step 7: Plate & serve

Turn off the heat and plate. Make sure to scoop up all the little bits of vegetables; they're delicious. Enjoy!

FAQ

How can you fry tofu to a light and crispy texture?

  • Fry the tofu on high heat so that it can cook quickly. The faster it cooks, the less moisture escapes from the center. You want to hear that sizzle making the crust nice and tight. The tight crust keeps the moisture from escaping.
  • Make sure that your tofu is parboiled and that you use the right kind of starch for coating the tofu!

How do you get batter to stick to tofu?

  • Instead of mixing up a wet batter, mix the tofu cubes in egg first and let it soak in a bit. Then, coat the tofu in dry cornstarch. To get even coverage, spread out the cornstarch on a plate, put the tofu on top of it, sprinkle more cornstarch on top, and then mix thoroughly. The dry starch will definitely stick to the eggy tofu.
  • Also, when you first drop the tofu into the oil, don't mix it around. Let it cook undisturbed so that the crust has a chance to set itself up. If you touch it before then, the batter will stick to your chopstick or spatula and come right off the tofu.

How do you prevent tofu from sticking together when frying?

  • If you're not used to frying big batches of small, clumpable items, just go slow! Do small batches at a time so you can control who's floating where. You could even just drop in one piece at a time.
  • My dad drops in a big portion of the tofu at once because he's been frying stuff for decades.

What type of tofu do you use for frying?

  • For deep-frying, it's best to use firm tofu for the simple reason of structural integrity. Soft tofu will fall apart.
  • To really get that tofu to stay intact during the deep-frying step, parboil the cut tofu in salted water, then drain. This will get even more moisture out so that the tofu can really stand up to the bubbling oil.

What's the best flour to dredge tofu in for frying?

  • We use cornstarch, but you can also use potato starch for a similar effect. In our recipe, we soak and mix the tofu in some egg first, and then coat it in the starch. That will get you a tight, crunchy crust.
  • Don't use wheat flour. It will turn soft and soggy... basically immediately.

Summary

Print Recipe
Made With Lau
madewithlau.com/recipes/salt-pepper-tofu
Salt & Pepper Tofu (椒鹽豆腐)
Fragrant deep-fried tofu that'll disappear from the table before you know it!
  • Prep Time: 10 min
  • Total Time: 30 min
  • Yield: 4 servings
Ingredients

Main Ingredients

  • 16 oz firm tofu
  • 3 stalks green onion (

    white part only

    )
  • 2 oz mini bell pepper (

    also labeled "sweet peppers"

    )
  • 2 clove garlic
  • 4 cup boiling water
  • 1 tsp salt
  • 0.50 egg
  • 6 tbsp cornstarch
  • 16 oz oil (

    for deep-frying

    )
  • 2 tbsp oil (

    for stir-frying; can re-use oil from deep-fry step

    )

Seasoning

  • 1 tbsp garlic salt
  • 0.25 tsp white pepper

Step 1 - Cut ingredients

↑ Jump to details

First, cut to separate the green and the white parts of the green onions (3 stalks). You're only using the firmer, more pungent whites for this dish. Dice the green onion whites.

Halve the bell peppers (2 oz) and discard the core and seeds. Cut into strips, and then dice them.

Smash, peel, and finely mince the garlic (2 clove).

Step 2 - Cut tofu

↑ Jump to details

Drain and rinse the firm tofu (16 oz). Cut the tofu into cubes.

Step 3 - Boil tofu

↑ Jump to details

Boil hot water (4 cup) in a pot with the heat on high. Add salt (1 tsp) and stir to dissolve. When water is boiling, add the tofu cubes. Use chopsticks to shift the tofu around so they’re all fully submerged.

Cook for 3 minutes with the lid on, and then lower the heat to low and uncover the pot. Cook for another 2 minutes.

Carefully pour the tofu into a colander to drain the water out. Let it start to cool.

Step 4 - Dry & coat tofu

↑ Jump to details

Line a plate with a paper towel or a clean kitchen towel. Transfer the tofu cubes onto the lined plate in an even layer. Lay another towel on top and gently press to remove excess moisture.

Spread a layer of cornstarch (4.8 tbsp) on a separate, large plate. Transfer the tofu into a bowl and add the beaten egg (0.50 ). Gently mix to evenly coat the tofu.

Transfer the egg-covered tofu cubes to the cornstarch plate to begin coating them.

Sprinkle more cornstarch (1.2 tbsp) over the top of the tofu. Use chopsticks to flip and mix the tofu until all the pieces are evenly coated in cornstarch.

Step 5 - Fry tofu

↑ Jump to details

Add oil (16 oz) to a large pot and set the heat on high.

As the oil heats, mix together garlic salt (1 tbsp) and white pepper (0.25 tsp) in a separate bowl.

Prepare a batch of dredged tofu in a spider strainer.

When the oil reaches 400°F (or 200°C), carefully set the tofu in the oil. At the beginning, let the tofu cook undisturbed so that the crust can set.

When the tofu has started to set and the oil has started to recover from the temperature drop, you can add the rest of the tofu. Set them down along the sides of the pot so they don't stick to the other pieces. Gently mix the pieces around so they fry evenly.

When the tofu is golden brown, or after about 5 minutes of frying at 360°-380°F (180-190°C), turn off the heat and carefully remove the tofu. Let the excess oil drain from the tofu.

Step 6 - Stir-fry everything

↑ Jump to details

Heat a wok on high. Add oil (2 tbsp) (take this from the deep-frying oil). Before the oil gets too hot (before it starts to shimmer or smoke), add the dried chili and stir immediately. Fry for just 8 seconds to extract the flavor, and then remove them.

Add the minced garlic and fry it for 15 seconds, stirring the entire time.

Add the diced bell peppers and green onion whites. Fry for 20-25 seconds, still stirring constantly.

Add the fried tofu and stir-fry for 10 seconds.

While stirring constantly, sprinkle just enough of the garlic salt+white pepper seasoning mix over all the ingredients in the wok to evenly coat the tofu cubes.

Step 7 - Plate & serve

↑ Jump to details

Turn off the heat and plate. Make sure to scoop up all the little bits of vegetables; they're delicious. Enjoy!

Step 8 - Take pictures
Whip out your camera (1). Begin taking photos (1,000,000). Pick your favorites!
Step 9 - Share and tag us on Instagram @madewithlau #madewithlau!
Did you have fun making this recipe? We'd love to see & hear about it. (Especially my dad. He would be THRILLED!)

Enjoy!

We have many, many happy memories of enjoying this dish growing up.

Now, hopefully, you can create your own memories with this dish with your loved ones.

Also, I cordially invite you to eat with us and learn more about the dish, Chinese culture, and my family.

Cheers, and thanks for cooking with us!

Feel free to comment below if you have any questions about the recipe.

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Pandekager – Bedste opskrift på lækre pandekager

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Forfatter: Mads Vindfeld Andersen -
4.7 fra 18 stemmer
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20 minutter
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Ingredienser

Pandekager

  • 125 gram hvedemel
  • 3 æg mellemstore
  • 3 dl sødmælk (anden mælk kan også fint bruges)
  • 2 spsk sukker (både rørsukker og hvid sukker kan bruges)
  • ½ stang vanilje (eller 1 spsk vaniljesukker)
  • 25 gram smør (smeltet)
  • ½ tsk salt
  • smør til stegning – neutral olie kan også bruges
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Sådan gør du

Pandekager

  • Hæld mel, salt, sukker og vanilje i en skål og slå æggene ud i den. Pisk sammen til en ensformet masse uden klumper.
  • Smelt smør i en kasserolle eller i mikroovnen, og rør ud i pandekagedejen.
  • Pisk til sidst mælk i i dejmassen, og sæt den på køl i 20-30 minutter, så den lige kan nå at sætte sig (det hjælper også pandekagen til at holde lidt bedre sammen).
  • Put en klat smør på en middelvarm pande, hæld 0,5-0,75 dl pandekagedej på panden og lad det stege til pandekagen bliver fast – det tager 45-60 sekunder.. Vend den herefter og lad den stege i 45-60 sekunders tid, så den er let gylden på begge sider. Læg pandekagen på en tallerken og dæk med staniol/alufolie så de holdes varme.
  • Gentag ovenstående trin til alle pandekager er lavet.
  • Servér med marmelade, sukker, is, sirup, honning, frugt – eller hvad du nu har lyst til. Her er det vitterligt kun fantasien, der sætter grænser.
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Noter, tips og tricks

Pandekagerne kan fint holde sig på køl i et par dage, og skal blot genopvarmes i mikroovn, på en pande eller i din ovn.
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De skønneste pandekager

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Da jeg var barn, var det i min familie var det meget enkelt, når det kom til det søde bagværk. På min fars side af familien regerede min farmor som den ukronede vinder i æbleskiver, og på min mors side, bød min mormor sig til med de skønneste pandekager.

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Du ved, pandekager af den tynde slags, der smager af “jeg tager altså lige en pandekage til”, og som var stegt i smør. Rigeligt smør. Og når de nu blev lavet, var man jo ligesom i gang, hvorfor der ikke bare blev lavet en dobbelt eller tredobbelt portion.

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Nej du. Her blev en Margrethe-skål, af den store slags, fyldt til randen med pandekagedej, hvilket kan oversættes til to tallerkener proppet med så mange pandekager, at de kunne bruges som håndvægte på en træningsdag.

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Pandekager morgen, middag og aften

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Med andre ord var et besøg, hvor der blev budt på hjemmebag, et besøg hvor der var pandekager til kaffen. Til dessert. Til aftenkaffen (den får man altså ude på landet, hvor min mormor holdt til).

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Og så naturligvis til morgenmaden og/eller formiddagskaffen dagen efter. Og lidt til at tage med hjem.

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Altså himlen for juniorudgaven af Madsvin. Og, føler jeg mig overbevist om, himlen for mine forældre, når deres sukkerfyldte barn kom hjem igen.

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Meget vand er løbet under broen siden af, og min mormor er nu ikke mere. Men minderne består, og det gør muligheden for at nyde de lækre pandekager heldigvis også.

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Som tiden er gået har jeg prøvet et væld af forskellige versioner af pandekager, og er til syvende og sidst nået frem til denne version, der giver de mest velsmagende pandekager, som er dejligt tynde, men stadig fastholder en rigtig god konsistens, og som vil være den pandekageelskende Rasmus Klump værdig.

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Andre gode desserter: Chokoladekage med tre slags chokolade | Banankage

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Ofte stillede spørgsmål

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Hvorfor bliver den første pandekage altid mindre god?

Ofte er det ganske enkelt fordi du ikke lader din pande blive gennemvarm.

Kan man fryse dem?

Jeg vil ikke anbefale det. Til gengæld kan du fint opbevare dem i køleskabet et par dage.

Hvor længe kan pandekager holde sig i køleskabet?

2-3 dage i køleskabet uden problemer.

Hvor længe kan pandekagedej holde sig i køleskabet?

Jeg ville ikke lade det stå meget mere end et døgns tid.

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Pandekager i billeder

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Mel, salt, sukker og vanilje røres sammen i en skål
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Tilsæt æg
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Pisk æg og det tørre helt sammen
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Tilsæt smeltet smør og rør sammen
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Pisk mælk i og sæt dejen på køl i 20-30 minutter
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Smelt smør på en pande
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Tilsæt pandekagedej, bag til massen er fast, vend pandekagen og bag færdig til den er gylden
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4 tips til bedre pandekager

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  1. Lad din dej hvile. 20-30 minutter i køleskabet gør underværker, og din pandekage får en endnu bedre konsistens.
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  2. Brug en god pande, gerne af jern eller støbejern. Varmefordelingen i førnævnte pandetyper er så meget bedre, og det hjælper dig til at undgå de dårlige pandekager.
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  3. Brug vanilje fra en vaniljestang. Ja, vanilje er desværre dyrt, men når det nu skal være en særligt god omgang pandekager, så prøv med frisk vanilje – det er så skønt.
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  4. Hæld smør/fedtstof på panden mellem hver pandekage. Det kan virke fristende lige at springe lidt af fedtstoffet over mens man bager – men sandheden er ganske enkelt, at du får et bedre slutresultat, ved at bruge fedtstof mellem hver bagning.
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Ingredienser i denne opskrift

  • hvedemel
  • mellemstore
  • sødmælk
  • sukker
  • vanilje
  • smør
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- Mød forfatteren

- - Mads Vindfeld Andersen -

Jeg er en passioneret mad- og vinentusiast der elsker at formidle de opskrifter, oplevelser og observationer, som jeg gør mig i min dagligdag

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3 Kommentarer

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    Hej Mads
    -Fin opskrift du har på pandekager, den kunne være min mormors, så den er sikkert (næsten) rigtig
    -Du skulle prøve at skifte sødmælk ud med kærnemælk. Det bliver lige to tænder bedre. Tak for god inspiration og lækre opskrifter.
    -Med venlig hilsen
    -Joan

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      Hej Joan,

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      Mange tak.

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      Jeg er skam bekendt med udgaven med kærnemælk, som jeg også finder helt fantastisk. Men i min optik er sødmælk altså vinderen – heldigvis lever vi i en verden hvor vi må få begge 🙂

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      Vh
      -Mads

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    Lækre pandekager, og bruger din opskrift hver gang. Vi er en stor familie og vil gerne lave en god portion inden vi sætter os. Ellers ender jeg med at stå og lave pandekager imens de andre sidder og spiser dem. Hvordan holder du dem varme uden de mister sprødheden og bliver seje?

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Skriv en kommentar

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Pandekager – Bedste opskrift på lækre pandekager

+ De lækreste hjemmelavede pandekager, der vækker glæde hos både børn og voksne
+ +
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+ +Pandekager opskrift + +
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+
Forfatter: Mads Vindfeld Andersen +
4.6 fra 19 stemmer
+
20 minutter
+
10 stk
+ +
+
Print Pin +
+
+
+

Ingredienser

Pandekager

  • 125 gram hvedemel
  • 3 æg (mellemstore)
  • 3 dl mælk jeg brugte sødmælk – anden mælk kan også fint bruges
  • 2 spsk sukker både rørsukker og hvid sukker kan bruges
  • ½ stang vanilje eller 1 spsk vaniljesukker
  • 25 gram smør (smeltet)
  • ½ tsk salt
  • smør til stegning – neutral olie kan også bruges
+ +
+
+
+ +Pandekager opskrift + +
+
+

Sådan gør du

Pandekager

  • Hæld mel, salt, sukker og vanilje i en skål og slå æggene ud i den. Pisk sammen til en ensformet masse uden klumper.
  • Smelt smør i en kasserolle eller i mikroovnen, og rør ud i pandekagedejen.
  • Pisk til sidst mælk i i dejmassen, og sæt den på køl i 20-30 minutter, så den lige kan nå at sætte sig (det hjælper også pandekagen til at holde lidt bedre sammen).
  • Put en klat smør på en middelvarm pande, hæld 0,5-0,75 dl pandekagedej på panden og lad det stege til pandekagen bliver fast – det tager 45-60 sekunder.. Vend den herefter og lad den stege i 45-60 sekunders tid, så den er let gylden på begge sider. Læg pandekagen på en tallerken og dæk med staniol/alufolie så de holdes varme.
  • Gentag ovenstående trin til alle pandekager er lavet.
  • Servér med marmelade, sukker, is, sirup, honning, frugt – eller hvad du nu har lyst til. Her er det vitterligt kun fantasien, der sætter grænser.
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Noter, tips og tricks

Pandekagerne kan fint holde sig på køl i et par dage, og skal blot genopvarmes i mikroovn, på en pande eller i din ovn.
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De skønneste pandekager

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Da jeg var barn, var det i min familie var det meget enkelt, når det kom til det søde bagværk. På min fars side af familien regerede min farmor som den ukronede vinder i æbleskiver, og på min mors side, bød min mormor sig til med de skønneste pandekager.

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Du ved, pandekager af den tynde slags, der smager af “jeg tager altså lige en pandekage til”, og som var stegt i smør. Rigeligt smør. Og når de nu blev lavet, var man jo ligesom i gang, hvorfor der ikke bare blev lavet en dobbelt eller tredobbelt portion.

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Nej du. Her blev en Margrethe-skål, af den store slags, fyldt til randen med pandekagedej, hvilket kan oversættes til to tallerkener proppet med så mange pandekager, at de kunne bruges som håndvægte på en træningsdag.

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Pandekager morgen, middag og aften

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Med andre ord var et besøg, hvor der blev budt på hjemmebag, et besøg hvor der var pandekager til kaffen. Til dessert. Til aftenkaffen (den får man altså ude på landet, hvor min mormor holdt til).

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Og så naturligvis til morgenmaden og/eller formiddagskaffen dagen efter. Og lidt til at tage med hjem.

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Altså himlen for juniorudgaven af Madsvin. Og, føler jeg mig overbevist om, himlen for mine forældre, når deres sukkerfyldte barn kom hjem igen.

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Meget vand er løbet under broen siden af, og min mormor er nu ikke mere. Men minderne består, og det gør muligheden for at nyde de lækre pandekager heldigvis også.

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Som tiden er gået har jeg prøvet et væld af forskellige versioner af pandekager, og er til syvende og sidst nået frem til denne version, der giver de mest velsmagende pandekager, som er dejligt tynde, men stadig fastholder en rigtig god konsistens, og som vil være den pandekageelskende Rasmus Klump værdig.

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Andre gode desserter: Chokoladekage med tre slags chokolade | Banankage

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Ofte stillede spørgsmål

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Hvorfor bliver den første pandekage altid mindre god?

Ofte er det ganske enkelt fordi du ikke lader din pande blive gennemvarm.

Kan man fryse dem?

Jeg vil ikke anbefale det. Til gengæld kan du fint opbevare dem i køleskabet et par dage.

Hvor længe kan pandekager holde sig i køleskabet?

2-3 dage i køleskabet uden problemer.

Hvor længe kan pandekagedej holde sig i køleskabet?

Jeg ville ikke lade det stå meget mere end et døgns tid.

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Pandekager i billeder

+ + + +
+
+ +Mel, salt, sukker og vanilje røres sammen i en skål + +
Mel, salt, sukker og vanilje røres sammen i en skål
+ + + +
+ +Tilsæt æg + +
Tilsæt æg
+ + + +
+ +Pisk æg og det tørre helt sammen + +
Pisk æg og det tørre helt sammen
+ + + +
+ +Tilsæt smeltet smør og rør sammen + +
Tilsæt smeltet smør og rør sammen
+ + + +
+ +Pisk mælk i og sæt dejen på køl i 20-30 minutter + +
Pisk mælk i og sæt dejen på køl i 20-30 minutter
+ + + +
+ +Smelt smør på en pande + +
Smelt smør på en pande
+ + + +
+ +Tilsæt pandekagedej, bag til massen er fast, vend pandekagen og bag færdig til den er gylden + +
Tilsæt pandekagedej, bag til massen er fast, vend pandekagen og bag færdig til den er gylden
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+ + + +

4 tips til bedre pandekager

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  1. Lad din dej hvile. 20-30 minutter i køleskabet gør underværker, og din pandekage får en endnu bedre konsistens.
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  2. Brug en god pande, gerne af jern eller støbejern. Varmefordelingen i førnævnte pandetyper er så meget bedre, og det hjælper dig til at undgå de dårlige pandekager.
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  3. Brug vanilje fra en vaniljestang. Ja, vanilje er desværre dyrt, men når det nu skal være en særligt god omgang pandekager, så prøv med frisk vanilje – det er så skønt.
    4. + + + +
  4. Hæld smør/fedtstof på panden mellem hver pandekage. Det kan virke fristende lige at springe lidt af fedtstoffet over mens man bager – men sandheden er ganske enkelt, at du får et bedre slutresultat, ved at bruge fedtstof mellem hver bagning.
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+ +

Ingredienser i denne opskrift

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+ + + + +

+ Mød forfatteren

+ + Mads Vindfeld Andersen +

Jeg er en passioneret mad- og vinentusiast der elsker at formidle de opskrifter, oplevelser og observationer, som jeg gør mig i min dagligdag

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3 Kommentarer

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  1. +
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    Hej Mads
    +Fin opskrift du har på pandekager, den kunne være min mormors, så den er sikkert (næsten) rigtig
    +Du skulle prøve at skifte sødmælk ud med kærnemælk. Det bliver lige to tænder bedre. Tak for god inspiration og lækre opskrifter.
    +Med venlig hilsen
    +Joan

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    • +
      + + +
      +

      Hej Joan,

      +

      Mange tak.

      +

      Jeg er skam bekendt med udgaven med kærnemælk, som jeg også finder helt fantastisk. Men i min optik er sødmælk altså vinderen – heldigvis lever vi i en verden hvor vi må få begge 🙂

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      Vh
      +Mads

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  2. +
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    Lækre pandekager, og bruger din opskrift hver gang. Vi er en stor familie og vil gerne lave en god portion inden vi sætter os. Ellers ender jeg med at stå og lave pandekager imens de andre sidder og spiser dem. Hvordan holder du dem varme uden de mister sprødheden og bliver seje?

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Skriv en kommentar

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+ Hvad synes du om opskriften? +




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  • - Lauren says:
    + Lauren says:
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    - July 9, 2014 at 10:07 pm -
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    + July 9, 2014 at 10:07 pm
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    Just made these with ground turkey (when I made them with chicken they lasted like two days because I couldn’t stop eating them!). Turkey was just as good!

    +

    Just made these with ground turkey (when I made them with chicken they lasted like two days because I couldn’t stop eating them!). Turkey was just as good!

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  • - Lori says:
    + Lori says:
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    - August 6, 2014 at 12:08 pm -
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    + August 6, 2014 at 12:08 pm
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    I have an allergy to tree nuts, can I omit the walnuts? Or replace it? I can have cashews and pistachios….

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    I have an allergy to tree nuts, can I omit the walnuts? Or replace it? I can have cashews and pistachios….

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  • - Sara says:
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    - November 8, 2014 at 5:34 pm -
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    + November 8, 2014 at 5:34 pm

    Just made these but stuffed them with a herb goat cheese and baked them instead! Soooo good!!! Zucchini noodles for the win 🙂

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    Reply
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  • - Colleen says:
    + Colleen says:
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    - December 11, 2014 at 3:21 pm -
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    + December 11, 2014 at 3:21 pm
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    I absolutely love these meatballs. But I recently started a Paleo version of the SCD that doesn’t allow cream of tartar. I know there are a few different types of substitutions but I was wondering which you would recommend for this recipe? 1 egg? lime juice or vinegar + baking soda? Thanks!

    +

    I absolutely love these meatballs. But I recently started a Paleo version of the SCD that doesn’t allow cream of tartar. I know there are a few different types of substitutions but I was wondering which you would recommend for this recipe? 1 egg? lime juice or vinegar + baking soda? Thanks!

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  • - Jaimewife says:
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    - February 7, 2015 at 11:04 am -
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    + February 7, 2015 at 11:04 am

    Started researching Whole30 and found you through their website. I LOVE your blog! Quick question on the walnuts, hubby has a nut allergy and can only have pine nuts. Would that be an appropriate substitute? Thank you!!

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    - February 10, 2015 at 10:35 am -
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    + February 10, 2015 at 10:35 am

    What is the volume of pesto you add? I have pre-made pesto in the freezer.

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    - October 1, 2015 at 9:30 am -
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    + October 1, 2015 at 9:30 am

    Love this recipe! Even my husband who pretty much hates the paleo/whole30 concept loves these. I usually make it with turkey mince but I have an abundance of chicken breasts in my freezer which needs using so going to make a big batch. Do I need to double the tartar/soda mix when I double the rest of the ingredients?

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    - March 24, 2016 at 11:54 am -
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    + March 24, 2016 at 11:54 am
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    First off, I absolutely love your website and have been relying on your recipes since my first whole30 last january. I want to make these meatballs and happen to have some extra chicken breasts lying around, but I’ve already planned my meals for the week. Will these meatballs hold up in the freezer until I can incorporate them in my meal plan?

    +

    First off, I absolutely love your website and have been relying on your recipes since my first whole30 last january. I want to make these meatballs and happen to have some extra chicken breasts lying around, but I’ve already planned my meals for the week. Will these meatballs hold up in the freezer until I can incorporate them in my meal plan?

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  • - Cyndy says:
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    - September 4, 2018 at 8:55 pm -
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    + September 4, 2018 at 8:55 pm
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    Oh my!!! It was a comedy of errors yesterday–ground turkey wasn’t thawed, tripling the recipe wouldn’t fit in my mini-processor, etc., after 2.5 hours of prep, I decided to wait until today to make the sauce and cook the meatballs. YUMMERS!! Finding out that I am gluten and dairy intolerant isn’t so bad if all of the recipes I make taste as good as this! THANK YOU!!!

    +

    Oh my!!! It was a comedy of errors yesterday–ground turkey wasn’t thawed, tripling the recipe wouldn’t fit in my mini-processor, etc., after 2.5 hours of prep, I decided to wait until today to make the sauce and cook the meatballs. YUMMERS!! Finding out that I am gluten and dairy intolerant isn’t so bad if all of the recipes I make taste as good as this! THANK YOU!!!

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  • - Cheryl says:
    + Cheryl says:
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    - March 8, 2022 at 1:41 pm -
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    + March 8, 2022 at 1:41 pm

    My husband and I love your meatball recipes. Do you think this recipe will work with ground beef?

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    Well Fed Weeknights: Complete Paleo Meals in 45 Minutes or Less

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    - -

    Minimalist Baker

    - -

    Cashew Ricotta Cheese (Soy-Free, Fast, Easy!)

    -
    GFVGVDFNS
    - -
    Wooden spoon in a bowl of cashew ricotta
    - - - -

    Lately we’ve been on a pizza and pasta kick, and it’s no secret that we also have a thing for dairy-free cheese. It’s also no secret that Italian food and cheese go hand in hand.

    - - - -

    But what’s pasta and pizza without cheese? So we remedied this by experimenting with a SUPER quick vegan ricotta cheese made with 5 simple ingredients: quick-soaked cashews, fresh lemon juice, garlic powder, salt, and nutritional yeast.

    - - - -

    The result is a light, fluffy ricotta that comes together fast in a food processor or blender. Let us show you how it’s done.

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    Cashews, nutritional yeast, lemon slices, garlic powder, salt, and water
    - - - - - - - -

    Origins of Ricotta

    - - - -

    Ricotta is a soft, mild “cheese” popular in Italian cuisine and used in dishes such as ravioli, lasagna, tortellini, and crepes. It’s believed to have roots dating back to ancient history (source).

    - - - -

    But did you know that ricotta is not technically cheese (source)?! We were surprised too! It’s actually made from whey, which is a by-product of cheese making.

    - - - -

    Either way, we love its taste and versatility, but wanted to make a dairy-free version for those who can’t or choose not to consume dairy products!

    - - - -

    How to Make Vegan Ricotta

    - - - -

    There are many ways to make vegan ricotta. We’ve previously made versions using almonds, macadamia nuts, and even tofu! But this cashew version is our current favorite.

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    Cashews are used as the base to mock the richness of dairy ricotta, while lemon adds tang and nutritional yeast adds a “cheesy” element. Then garlic powder and salt add even more flavor.

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    Cashews and nutritional yeast in a food processor
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    It all gets blended up in a food processor (or blender) with water until it turns into a thick yet spreadable paste. And voila! You have homemade vegan ricotta made with real food ingredients!

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    We typically keep it in the fridge where it will last up to 1 week, but it can also be frozen for longer-term storage.

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    Though it may be tempting to try making a smaller batch instead of freezing extra ricotta, we’ve found it doesn’t work well because there isn’t enough volume. But if you have a small food processor, it may be more possible.

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    Food processor of vegan cashew ricotta cheese
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    We hope you LOVE this vegan ricotta! It’s:

    Fluffy
    Slightly sweet
    Garlicky
    Salty
    Lemony
    Versatile
    Customizable
    & Delicious!

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    It’s delicious on pizza, pasta, lasagna, salads, and more! Or enjoy as a dip with crackers and sliced veggies. The possibilities are endless!

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    More Vegan Cheese Recipes

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    If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

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    Top down shot of a bowl of vegan ricotta cheese with lemon slices and fresh parsley
    - - -
    - -
    -

    Cashew Ricotta Cheese (Soy-Free, Fast, Easy!)

    -
    Quick, fluffy vegan ricotta cheese made with 5 simple ingredients including cashews, lemon, and garlic. Comes together in a food processor or blender and is perfect for pasta, pizza, salads, and more!
    -
    Author Minimalist Baker
    -
    - -
    - Print -
    Bowl of fluffy vegan ricotta cheese topped with fresh parsley
    - - -
    - -
    - - -
    Prep Time 40 minutes
    Total Time 40 minutes
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    Servings 8 (~2-Tbsp servings)
    -
    Course Appetizer, Dip, Side Dish
    Cuisine Gluten-Free, Italian-Inspired, Vegan
    Freezer Friendly 1 month
    Does it keep? 5-7 Days
    - -

    Ingredients

    US Customary – Metric

    RICOTTA

    • 1 ¼ cup raw cashews
    • 1 Tbsp lemon juice
    • 1 Tbsp nutritional yeast, plus more to taste
    • 1/2 tsp garlic powder
    • 1/4-1/2 tsp sea salt (plus more to taste)
    • 4-6 Tbsp water

    FOR TOPPING optional

    • 1/4 cup fresh chopped parsley or cilantro
    -

    Instructions

    • Soak cashews in very hot water for 30 minutes to 1 hour, or overnight (or 6 hours) in cool water. Then drain, rinse, and set aside.
    • Add soaked, drained cashews to a food processor (or a high-speed blender) along with lemon juice, nutritional yeast, garlic powder, sea salt, and lesser amount of water (4 Tbsp or 60 ml as original recipe is written // adjust if altering batch size). Mix/blend, scraping down sides as needed. Then add more water 1 Tbsp (15 ml) at a time until a thick paste forms. I find I get the best texture results with a food processor, but in a pinch, a blender can work too. It just generally requires more scraping and more liquid.
    • Taste and adjust flavor as needed, adding more nutritional yeast for cheesy flavor, salt to taste, lemon juice for acidity, or garlic powder for garlic flavor. Blend again to combine.
    • At this point, the "cheese" is ready to enjoy! The flavors continue to develop and thicken when chilled. Delicious on things like pizza, pasta, lasagna, salads, and more.
    • Best when fresh. Store leftover nut "cheese" in the refrigerator for up to 5-7 days or in the freezer up to 1 month (let thaw at room temperature or in the refrigerator before serving).
    -

    Video

    -

    Notes

    *Nutrition information is a rough estimate calculated with the lesser amount of salt and without optional ingredients.
    *Adapted from our Macadamia Nut Cheese.
    - -

    Nutrition (1 of 8 servings)

    -
    Serving: 1 two-tablespoon serving Calories: 117 Carbohydrates: 6.8 g Protein: 4.3 g Fat: 9 g Saturated Fat: 1.6 g Polyunsaturated Fat: 1.59 g Monounsaturated Fat: 4.83 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 76 mg Potassium: 158 mg Fiber: 0.9 g Sugar: 1.3 g Vitamin A: 0.11 IU Vitamin C: 0.84 mg Calcium: 8.66 mg Iron: 1.41 mg

    Did You Make This Recipe?

    Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

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      - Arleen Curran says

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      Looks delicious! I am allergic to yeast. Any issue with leaving it out?

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      - Roxanna says

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      Hi Dana!

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      Do you think I would be able to omit the nutritional yeast?

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      Can’t wait to try!

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    + Lisa says

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    I am making ravioli with this cashew Cheese. Does it need an Egg or some sort of binder ? Thank you !

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    + Susan Ottwell says

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    As with all of your vegan cheese recipes, this works very well for me using sunflower seeds instead of cashews. True, it’s not as rich and creamy, but it’s a lot cheaper here and works very well on Italian dishes, as well as my favorite vegan version of pasta Alfredo using lots of garlic, melted cheese and olive oil. I think I’ll make some tomorrow…

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    + joe says

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    I usually make this quite often but i add 1:1 cooked cannellini beans to add more bulk and a better taste in my opinion. Also I leave the garlic and lemon juice out. They do not match for sweet recipes. Bless.

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    + joe says

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    In the list you mentioned you forgot sweet ricotta such as cannoli. I love these so much.

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    + Camille says

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    My recipe calls for 3 cups of ricotta cheese,can the recipe be double?

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    + Maria says

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    Hello Dana,
    +Do you have a a recipe for raw cashew mascarpone cheese? I bet you could probably dream something up, if you haven’t already.
    +Thanks!

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    + İbrahim AKCA says

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    Hi, your posts really clear almost all questions about vegan cheese procedures, as we are new on this area.I just need your help on 1 point :
    +While sharing the formula/recipe for the ingredients, you use the terms of tbsp-tsp-cup and else…Well, these are mostly clear but that would be nice to get the weights/volumes as mL or grams :)
    +We are planning to start working on your recipes and making small changes for our local market…We will use stephan cooker of 90 liters for each batch..That is why we want to discover the exact portions of each ingredient we should use for each batch..

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    Your feedback will be highly appreciated…Thank you so much…

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    + Stacey says

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    Made this with my toddler today and I think it’s my favorite vegan ricotta recipe. It’s straightforward and has great texture. We dolloped it on a vegan pizza along with soy mozzarella I make myself and it was fantastic.

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    I loved this!! I made some squash boat lasagnas tonight, and I’m currently not eating dairy. This recipe was the perfect substitute! I made it in my small vitamix using the tamper and it turned out perfectly creamy.

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    + paula peixoto says

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    not so good

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    + Gina says

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    Really easy & quick. Only tried it on crackers so far but intend to use it for stuffing pasta after reading one of the comments. I may also freeze some this time because it made rather a lot & next time just halve the recipe. A winner, thank you.

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    + Leni Fleming says

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    So great! I followed the recipe exactly. Spread it on a piece of olive bread: heaven.

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    + Maria says

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    Excellent recipe and used in lasagna, pizza topping and even as a cheesy thickener in soups. Thanks for easy, flexible and tasty!

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    + Gabrielle Schube says

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    Very yummy! Put on pizza as the “cheese” and it was perfect. Had to add more water than eecipe calles for cuz it was so thick. I also halved it and made it in a measuring cup with an immersion blender.
    +Have also used it on the vegan lasagna on your site and that was amazing too!

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    + Ana says

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    I’ve recently turned plant-based and your recipes have been my go to. I did this ricotta today and because i wanted to be a little more on the cautious side, in case I didnt like it, I halved it. I also used a blender instead of a food processor. Because of these 2 factors, the result wasnt as creamy but still tasted really good and cheesy. Thank you!

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    + Lindsay says

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    This looks amazing! Ideas on what to do with the ricotta? How have you used it? I would love to make it!!

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    + Lucy says

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    This as my first vegan ‘cheese’ recipe I made. I followed the recipe but halved it. I don’t think it tastes much like cheese however I did enjoy eating it. I used it as a dressing on a veggie bowl. Thanks!

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    + Priya says

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    Great recipe! I added some tofu, fresh Basil, and fresh garlic instead of garlic powder. The mixture went into stuffed shells pasta and topped with marinara sauce. It was delicious and my kids didn’t notice that there was no real cheese. Made extra for the fridge to use next week!

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    + Betty says

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    Can you use roasted unsalted cashews for this recipe?

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    + Sandy says

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    Can I use cashew butter instead of whole cashews?

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    + Susan says

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    What can a person use instead of Nutritional Yeast?

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    + Arleen Curran says

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    Looks delicious! I am allergic to yeast. Any issue with leaving it out?

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    + Roxanna says

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    Hi Dana!

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    Do you think I would be able to omit the nutritional yeast?

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    Can’t wait to try!

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    1. Rincer et sécher la coriandre. Dans le bol mixeur, hacher finement les tiges entières avec la touche Turbo/7 secondes. Rincer les tomates, les couper en deux en ôtant le pédoncule et les épépiner. Les ajouter dans le bol mixeur et les hacher grossièrement 8 secondes/vitesse 5. Réserver dans un saladier.
    2. Peler l’oignon, le couper en deux, puis le hacher finement touche Turbo/7 secondes. Peler l’avocat et détacher la chair du noyau. L’ajouter avec le jus de citron vert, la harissa, le sel et le poivre. Puis mixer 8 secondes/vitesse 6. Ajouter enfin les tomates et mixer le tout avec le programme Sens inverse/10 secondes/vitesse 2.
    3. Dresser le guacamole dans un saladier et servir.

     

    CONSEIL

    Vous pouvez éventuellement ajouter une gousse d'ail hachée et 1 c.c.de crème fraîche au guacamole.

     

     

    + h

    1. Rincer et sécher la coriandre. Dans le bol mixeur, hacher finement les tiges entières avec la touche Turbo/7 secondes. Rincer les tomates, les couper en deux en ôtant le pédoncule et les épépiner. Les ajouter dans le bol mixeur et les hacher grossièrement 8 secondes/vitesse 5. Réserver dans un saladier.
    2. Peler l’oignon, le couper en deux, puis le hacher finement touche Turbo/7 secondes. Peler l’avocat et détacher la chair du noyau. L’ajouter avec le jus de citron vert, la harissa, le sel et le poivre. Puis mixer 8 secondes/vitesse 6. Ajouter enfin les tomates et mixer le tout avec le programme Sens inverse/10 secondes/vitesse 2.
    3. Dresser le guacamole dans un saladier et servir.

     

    CONSEIL

    Vous pouvez éventuellement ajouter une gousse d'ail hachée et 1 c.c.de crème fraîche au guacamole. +

     

     

    Réalisé!

    Monsieur Cuisine vous souhaite bon appétit @@ -416,30 +417,30 @@ mc.v = 2

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    By 60 Comments

    Cinnamon Roll Oatmeal

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    Start your morning with a warm bowl of Cinnamon Roll Oatmeal that is topped with cinnamon sugar and a cream cheese glaze.

    -

    - - Cinnamon Roll Oatmeal | www.motherthyme.com - - - -

    -

    If you have followed me for the last few months it might be obviously that I love oatmeal.  I shared my Pumpkin Pie Oatmeal in the fall, then came Cranberry Oatmeal.  Now that the holiday decorations are tucked away for another year, so are my pumpkin and cranberry recipes until I start craving them again come fall.

    -

    My latest creation of this Cinnamon Roll Oatmeal has been making a frequent appearance at our morning breakfast table and for good reason, it is so good.  It has all the yummy flavors of a cinnamon roll mixed into a creamy oatmeal.  Unlike other oatmeal recipes I have made and tried that mix all the ingredients in, for this I like to layer the flavors.  Kind of like a cinnamon roll that is layered with the dough then rolled in cinnamon sugar and drizzled with a cream cheese glaze. 

    -

    - - Cinnamon Roll Oatmeal | www.motherthyme.com - - - -

    -

    I am totally craving a cinnamon roll right now. 

    -

    This Cinnamon Roll Oatmeal begins with a simple creamy oatmeal then is topped with all the goodness of cinnamon sugar and even a cream cheese glaze.  To save time in the morning you can assemble this the night before and reheat it in the morning.  Once you dive your spoon into the bowl, you get all the flavors of a cinnamon roll in each delicious bite. 

    -

    - - Cinnamon Roll Oatmeal | www.motherthyme.com - - - -

    -

    If you love cinnamon rolls, don’t miss these yummy cinnamon roll recipes —

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    Cinnamon Roll Cake with Cream Cheese Frosting
    Quick and Easy Blackberry Cinnamon Rolls
    Pumpkin Cinnamon Rolls

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      Cinnamon Roll Oatmeal

      + +
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      +Jump to Recipe·Print Recipe +
      -

      +

      Start your morning with a warm bowl of Cinnamon Roll Oatmeal that is topped with cinnamon sugar and a cream cheese glaze.

      +

      Cinnamon Roll Oatmeal | www.motherthyme.com

      +

      If you have followed me for the last few months it might be obviously that I love oatmeal.  I shared my Pumpkin Pie Oatmeal in the fall, then came Cranberry Oatmeal.  Now that the holiday decorations are tucked away for another year, so are my pumpkin and cranberry recipes until I start craving them again come fall.

      +

      My latest creation of this Cinnamon Roll Oatmeal has been making a frequent appearance at our morning breakfast table and for good reason, it is so good.  It has all the yummy flavors of a cinnamon roll mixed into a creamy oatmeal.  Unlike other oatmeal recipes I have made and tried that mix all the ingredients in, for this I like to layer the flavors.  Kind of like a cinnamon roll that is layered with the dough then rolled in cinnamon sugar and drizzled with a cream cheese glaze. 

      +

      Cinnamon Roll Oatmeal | www.motherthyme.com

      +

      I am totally craving a cinnamon roll right now. 

      +

      This Cinnamon Roll Oatmeal begins with a simple creamy oatmeal then is topped with all the goodness of cinnamon sugar and even a cream cheese glaze.  To save time in the morning you can assemble this the night before and reheat it in the morning.  Once you dive your spoon into the bowl, you get all the flavors of a cinnamon roll in each delicious bite. 

      +

      Cinnamon Roll Oatmeal | www.motherthyme.com

      +

      If you love cinnamon rolls, don’t miss these yummy cinnamon roll recipes —

      +

      Cinnamon Roll Cake with Cream Cheese Frosting
      Quick and Easy Blackberry Cinnamon Rolls
      Pumpkin Cinnamon Rolls

      +




      +Print
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      Are you kidding me?! I’d totally eat my oatmeal everyday if it looked like this!

      +

      Cinnamon Roll Oatmeal

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      ★★★★★

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      4.9 from 23 reviews

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      • Prep Time: 15 minutes
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      • Cook Time: 15 minutes
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      • Total Time: 30 minutes
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      • Yield: 2 servings
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      Ingredients

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      • 1 3/4 cup milk
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      • 2 tablespoons brown sugar
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      • 1 tablespoon sugar
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      • 1/2 teaspoon vanilla extract
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      • 1/4 teaspoon salt
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      • 1 1/2 cups old-fashioned rolled oats
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      • Topping
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      • 2 tablespoons butter (melted)
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      • 3 tablespoons packed light brown sugar
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      • 1 1/2 teaspoons cinnamon
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      • Glaze
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      • 1 ounce cream cheese (softened)
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      • 1 tablespoon milk
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      • 1/8 teaspoon vanilla extract
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      • 5 tablespoons confectioners’ sugar
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      Thanks Rachel! 🙂

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      Instructions

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      1. Oatmeal
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      2. In a large saucepan add milk, sugars, vanilla and salt and bring to a boil over medium heat.
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      3. Stir in oats, return to a boil and continue to cook, stirring occasionally for 3-5 minutes until oatmeal begins to thicken.
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      4. Cover and remove from heat. Let sit for about 3 minutes.
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      5. Topping
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      6. In a small bowl mix butter, brown sugar and cinnamon until combined.
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      7. Glaze
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      8. Microwave cream cheese in a small bowl for about 10 seconds until just melted.
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      9. Stir in confectioners’ sugar until combined.
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      10. Stir in milk and vanilla until creamy.
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      11. Note: Add in a little more confectioners’ sugar if glaze is too thin or a little more milk if glaze is too thick until desired consistency.
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      12. Assemble
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      13. Place desired amount of oatmeal in serving bowl. Drizzle with some of the cinnamon sugar topping and then drizzle on top of that some of the cream cheese glaze.
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      14. Serve warm.
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        I love your recipes but I won’t visit your site again. I have ad choice pop ups all over my computer since I got on this site. SORRY!!!!!!!

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    64 Comments

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          I love your recipes but I won’t visit your site again. I have ad choice pop ups all over my computer since I got on this site. SORRY!!!!!!!

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    Thanks Mimi!

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    I am NOT a morning person, but I think that for this oatmeal maybe I could give it my best shot. Worst comes to worst I can always eat it for lunch or dinner…or both. I mean it technically makes 2 servings haha.

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    Hi Rebecca, I would totally eat this for lunch or dinner too! I hope you enjoy it! 🙂

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    My husband and I absolutely loved this, but what made it great was that my 17 year old that hates oatmeal actually ate a whole bowl full.
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    My husband and I absolutely loved this, but what made it great was that my 17 year old that hates oatmeal actually ate a whole bowl full.
    Wow,,, I am sharing this with all.
    ♥

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    Oatmeal to me is always bland. This looks anything but bland. Especially the glaze looks to die for, pinning!

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    This was DELICIOUS. Thank you for the recipe! It was my first time making oatmeal that wasn’t instant, and thanks to you, I’m never going back! I can’t wait to eat this one again tomorrow! 🙂

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    Oatmeal to me is always bland. This looks anything but bland. Especially the glaze looks to die for, pinning!

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    This was DELICIOUS. Thank you for the recipe! It was my first time making oatmeal that wasn’t instant, and thanks to you, I’m never going back! I can’t wait to eat this one again tomorrow! 🙂

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    I so need to top my oatmeal with a cream cheese glaze, brilliant!

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    I found this on Pinterest right after I ate breakfast, so I just made it for lunch instead! It was SO GOOD. I just needed to add maybe another 1/4 C of milk once the oatmeal was cooked because it was too thick for me, and it was so tasty even without the toppings! I also decided to double both the brown sugar topping and glaze, which I shouldn’t have done because the written recipe really does make the perfect amount. Oops! Lastly, instead of cream cheese I used marscapone, just because I didn’t have any cream cheese but it was just as yummy 🙂 I will definitely be making this again, it is such a great recipe! 🙂

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      + Jennifer (Mother Thyme) says:
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      I found this on Pinterest right after I ate breakfast, so I just made it for lunch instead! It was SO GOOD. I just needed to add maybe another 1/4 C of milk once the oatmeal was cooked because it was too thick for me, and it was so tasty even without the toppings! I also decided to double both the brown sugar topping and glaze, which I shouldn’t have done because the written recipe really does make the perfect amount. Oops! Lastly, instead of cream cheese I used marscapone, just because I didn’t have any cream cheese but it was just as yummy 🙂 I will definitely be making this again, it is such a great recipe! 🙂

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      Thanks Lauren! I love your idea of the mascarpone cheese! That sounds divine! 🙂

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    Wow, that looks amazing Jennifer! I might have to go make some for dessert tonight1 😉

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    I just made this with 7 grain cereal instead of oatmeal and added pecans. Just delicious! I’m so glad I decided to try this one!

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    Love, love this great recipe! Can you share the nutritional facts? Need to know calorie count per serving. Thank you for sharing this great oatmeal!!!

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    I made this today for 3 kids that “hate” oatmeal and it was a hit. Then my oldest came home ate the leftovers and promptly requested it for tomorrow. I actually ended up using unsweetened vanilla almond milk (and skipped adding more vanilla)since we were almost out of regular. Love the idea of adding pecans!

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    This is delicious. I try to make lots of different oat meal recipes for my husband and this is the one he has requested as a repeat. Thanks for sharing.

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    I don’t understand why you have a food website if we can’t copy and paste the recipes. Isn’t the idea for us to try making what you’re posting? If I want to try a recipe on your site, I will have to write it all down, which just takes up too much time for someone who always picks something out at the last minute. I just don’t see how I can infringe on your rites by copy & pasting rather than writing.

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      Michele, I also forgot to add if you are trying to copy and paste the recipe, aside from printing it which I suggested before, once you hit print it will take you to the print version which you can easily copy and paste if you prefer.

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    Best.oatmeal.ever!!!

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    This is soooooo gooood. Made this for my mom last mother’s day and she really loved it!! Thanks for this recipe! 🙂

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    When I press the PRINT button, the recipe does print but NOT the photo. How do I print your recipe(s) & the photo(s) that go with the recipe? Any suggestions for me?

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      Hi Donna, Sorry the photo didn’t print on the recipe. I have the settings for the print option without the photo since some readers have mentioned in the past that they wanted the recipe without the photo to save on ink. I will check to see if I can include the photo as an option for printing along with the recipe. Thanks for bringing this to my attention.

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    Jennifer, this looks too good to eat, but I would, and a second helping, too. YUM!

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    Thanks for this recipe! It looks amazing. Bought the ingredients and will be making it in the morning. I have to say though, it’s really difficult for me to use your website because of the advertisements. They pop all over the page. Wasn’t sure if you realized but thank you again for the recipe 🙂

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    Thanks for the awesome New Year’s breakfast recipe.

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    ★★★★★

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    It sounds lovely, but 11 tablespoons of sugar for two servings? Wow!

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    Looks great and sounds delicious-any idea of the nutritional information?

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    ★★★★

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    Wow, this oatmeal is fabulous! My husband and I had it for breakfast and couldn’t believe how much it tastes just like a cinnamon roll! Pinned and is now a favorite oatmeal recipe. I want some more right now! Thank you for sharing.

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    ★★★★★

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    I absolutely love this recipe.

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    I’m making this right now but I’m using steel cut oats. So far I’ve had to add another whole recipe for the oatmeal because the originally amount of liquid was soaked up quickly. I’m excited to see how this comes out! 🙂 I will update when I’m done.

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    This is VERY good but VERY sweet so not very healthy for breakfast/lunch unless you change for other sugar substitute of put less. I guess it would be more suitable for a snack or sugar/cinnamon craving.

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    ★★★★★

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    This was super good, but definitely a treat! It’s very sweet, but a nice special breakfast option with fiber. 🙂 I made the glaze and the topping the night before and stuck them in the fridge. Then I Just had to reheat them the next morning. Made it a lot quicker on a busy weekend morning.

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    ★★★★★

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    Love, love this great recipe! Can you share the nutritional facts? Need to know calorie count per serving. Thank you for sharing this great oatmeal!!!

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    I’ve made this without the cream cheese glaze, only because I didn’t have any. It was still soooo good. I take it to work with me and eat it on one of my breaks. I had a friend request I make and bring her some. I did, she loved it! And my 10 year old’s reaction with his first bite, “Omg”

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    I’m going to make it now, with the glaze! Then take it to work so that we get the full effect.

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    Thanks for the yummyness!

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    We had this today for breakfast. It’s a snowy winter wonderland out there – and this oatmeal was the PERFECT foil. So rich and cinnamon-y. (is that a word?!?) It definitely made enough for two generous servings for two. Thanks for the recipe!

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    This is a great recipe. Saying that, I did make a couple of changes. Cut the sugars way back and, just for something sort of different, add two strips of cooked, crumbled bacon.

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    ★★★★★

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    This oatmeal is by far the best ever! Yes I know it’s not the healthiest option out there but boy is it the most delicious! Crave a cinnamon roll? Make this. It’ll knock your socks off! Thanks for this amazing recipe. Love love love it!

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    ★★★★★

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    Such a great recipe, thank you for posting it. We really loved it 🙂

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    ★★★★★

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    OH MY GOD THIS TASTES AMAAZZINGGG! Just like a cinnamon roll

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    ★★★★★

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    I have never been a breakfast eater…just can’t seem to manage more than a half slice of toast no matter how hard I try. I much prefer breakfast for dinner, which is what I did tonight. I only made half a batch….not a fan of reheated oatmeal…and cooked it in the microwave – 1 1/2 minutes on high and then 1 1/2 minutes on medium. Didn’t have cream cheese in the house so I did without and it was some of the BEST tasting oatmeal I’ve ever had! Won’t be eating it every day because of the sugar content but maybe once a week or so? I will be making this again!

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    ★★★★★

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    Delicious!!!!! I used almond milk cream cheese and monk fruit sugar. I am gluten and dairy free so used GF oats and vanilla unsweetened almond milk. I love a little sweet . . . .

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    ★★★★★

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    I am eating this as I type and it is absolutely delicious words don’t do it justice. Its very decadent, like a desert so I think this will be my new go-to weekend breakfast. Don’t sleep on this!!

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    ★★★★★

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    Oh my gosh this is amazing!! Definitely to be eaten as a special treat for sure but Holy Cow! This has all the goey cinnamon-y, cream cheese-y flavors that I absolutely love about cinnamon rolls. I’m thinking about asking my family if they would let me make this for Christmas morning breakfast instead of our regular cinnamon rolls! 10/10!!

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    ★★★★★

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    + + + + + + + + + + + + + - - - - + - - - + + + - - - - - - + + - - - - - - - + + + + + diff --git a/tests/test_data/mybakingaddiction.testhtml b/tests/test_data/mybakingaddiction.testhtml index c5e671eaf..006dcee7b 100644 --- a/tests/test_data/mybakingaddiction.testhtml +++ b/tests/test_data/mybakingaddiction.testhtml @@ -1,985 +1,1185 @@ - - - - - - - - - - - - - - - - - - - - - - - - - - - Chocolate Zucchini Bread - My Baking Addiction - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Skip to Content - -
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    Chocolate Zucchini Bread

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    - Sharing is caring!

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    Chocolate zucchini bread is quick, delicious, and the perfect use for the last of your summer zucchini. Enjoy a slice with your morning coffee or serve it up for dessert.

    - - - -
    Sliced loaf of chocolate zucchini bread on a piece of parchment paper.
    - - - -

    I am well aware that tomorrow is September 1st. I know that Starbucks and Dunkin’ Donuts already launched their pumpkin spice drinks.

    - - - -

    But I still need a few more days before I can fully let go of summer and enjoy pumpkin bread, butternut squash bread, and even apple fritter bread.

    - - - -

    I’m still over here trying to use up the zucchini that keeps appearing on my front porch. So hopefully you can forgive me for still being all in on recipes like zucchini banana bread, classic zucchini bread, chocolate zucchini muffins, and this chocolate zucchini bread.

    - - - -

    Trust me – soon enough I’ll be bundled up in flannel scarves, drinking all of the homemade pumpkin spice lattes, and eating all of the pumpkin scones I can get my hands on.

    - - - - - - - -
    Freshly baked loaf of chocolate zucchini bread on a piece of parchment paper.
    - - - -

    MY CHOCOLATE-COCONUT ZUCCHINI BREAD

    - - - -

    This recipe is a chocolate-and-coconut spin on my Nana’s zucchini bread recipe, which makes it extra special to me.

    - - - -

    To make it super chocolatey, I added both cocoa powder and chocolate chips to the batter.

    - - - -

    For the coconut, I used a full cup of coconut oil and added a hefty ¾ cup of shredded sweetened coconut to the bread.

    - - - -

    The result is a quick and easy loaf that is moist, packed with flavor, and a great way to use up all of the zucchini my mom brings over from her garden.

    - - - -

    Plus, if we’ve learned anything from my chocolate zucchini cake, it’s that my family will only eat zucchini if it’s hidden in baked goods. So bring on the chocolate zucchini bread!

    - - - -
    Chocolate zucchini bread ingredients arranged on a gray countertop.
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    HOW TO MAKE CHOCOLATE ZUCCHINI BREAD

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    Like most quick bread recipes, this chocolate zucchini bread recipe does not take long to mix together. You can have it in the oven in about 15 minutes. An hour after that, you’ll pull 2 of the most fragrant loaves of bread out of your oven.

    - - - -

    Key ingredients

    - - - -

    Let’s talk through a few of the key ingredients in this recipe:

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    Unsweetened cocoa powder: The first hit of chocolate in this recipe comes from your standard unsweetened cocoa powder. ½ cup will make the batter nice and chocolatey.

    - - - -

    Melted coconut oil: To really up the coconut flavor in this bread, I replaced the vegetable oil in the recipe with melted coconut oil. Use unrefined coconut oil for a nice, strong coconut flavor.

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    Shredded sweetened coconut: I love the texture that shredded coconut adds to this bread, not to mention the extra coconut flavor!

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    Chocolate zucchini bread batter being stirred with a spatula in a white mixing bowl.
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    Light brown sugar: This recipe uses a combination of granulated sugar and light brown sugar for sweetness. The brown sugar is especially important; it helps keep the bread more moist than granulated sugar alone. Use my brown sugar substitute if you find you’re out of brown sugar.

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    Sour cream: If you’ve paid attention to my post on how to make buttermilk, you know that sour cream makes an excellent substitute for buttermilk. It adds the same tang and acidity to the batter as buttermilk and helps keep the bread moist.

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    Chocolate chips: Why have just one type of chocolate when you can have two? Chocolate chips make this bread doubly chocolatey. You’ll love those little pockets of melted chocolate chips throughout!

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    Grated zucchini: And the star of the show – the zucchini! This zucchini bread has a whole 2 ½ cups of shredded zucchini in it.

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    Shredded coconut and chocolate chips being added to chocolate zucchini bread batter.
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    Other ingredients you’ll need include:

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    • All-purpose flour
    • Salt
    • Baking soda
    • Baking powder
    • Ground cinnamon
    • Eggs
    • Pure vanilla extract
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    Make sure you know how to measure flour properly before you start baking!

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    Chocolate zucchini bread batter in two loaf pans, ready to be baked.
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    What if you don’t like coconut?

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    Don’t like coconut but still want to make this bread?

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    Simply replace the melted coconut oil with vegetable oil and omit the shredded coconut at the end.

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    Making this recipe

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    Like many quick breads, this one starts with whisking together the dry ingredients: flour, cocoa powder, salt, baking soda and powder, and cinnamon.

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    Two slices of chocolate zucchini bread stacked on a white plate.
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    In another bowl, use an electric mixer to mix the coconut oil and the sugars until well combined. Add in the sour cream, then the eggs and vanilla. Mix until thoroughly combined.

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    Slowly add the dry ingredients to the wet ingredients and stir until just combined. You don’t want to over mix!

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    Fold in the zucchini, followed by the chocolate chips and the coconut. Spread the batter into two greased 8×4-inch pans and bake for about an hour. You’ll know the bread is done when a toothpick inserted in the center comes out clean.

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    I like to let the loaves cool in the pan for about 30 minutes before turning them out onto a wire rack to finish cooling.

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    Loaf of chocolate zucchini bread on a piece of parchment paper. A slice has been cut from the end of the loaf.
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    STORAGE AND FREEZING

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    Store this chocolate zucchini bread, well wrapped, at room temperature for up to 3 days.

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    Of course, you can always freeze it for later!

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    Wrap the bread in a layer of foil and then place it in a zip-top freezer bag and freeze for up to 3 months.

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    You could also freeze individual slices instead of the whole loaf. Wrap each slice in plastic wrap and place it in a freezer bag.

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    When you’re ready to enjoy, either let the loaf thaw at room temperature overnight or unwrap the individual slices and microwave for 30-60 seconds for a piping hot slice of chocolate zucchini bread.

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    Fork taking a bite from the corner of a piece of chocolate zucchini bread.
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    - One slice cut from the end of a loaf of chocolate zucchini bread.
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    Chocolate Zucchini Bread

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    - Yield: - 2 loaves -
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    - Prep Time: - 15 minutes -
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    - Cook Time: - 1 hour -
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    - Total Time: - 1 hour 15 minutes -
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    Chocolate zucchini bread is quick, delicious, and the perfect use for the last of your summer zucchini. Enjoy a slice with your morning coffee or serve it up for dessert.

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    Ingredients

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    • - 2 1/2 cups all-purpose flour
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    • - 1/2 cup unsweetened cocoa powder
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    • - 1 teaspoon salt
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    • - 1 teaspoon baking soda
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    • - 1/2 teaspoon baking powder
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    • - 1 teaspoon ground cinnamon
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    • - 1 cup coconut oil, melted
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    • - 2/3 cup granulated sugar
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    • - 2/3 cup light brown sugar
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    • - 1/2 cup sour cream
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    • - 3 large eggs
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    • - 2 teaspoons pure vanilla extract
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    • - 2 1/2 cups grated zucchini
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    • - 1 cup semi-sweet chocolate chips
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    • - 3/4 cup shredded sweetened coconut
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    Instructions

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    1. Preheat oven to 350°F. Spray two 8x4-inch loaf pans with baking spray and/or line with parchment paper.
    2. In a medium bowl, whisk together the flour, cocoa, salt, baking soda, baking powder and cinnamon.
    3. In a large bowl with an electric mixer, mix the coconut oil and sugars until combined. Mix in the sour cream. Add in the eggs and vanilla and mix until thoroughly incorporated.
    4. Slowly add dry ingredients to wet ingredients and mix until just combined.
    5. Add in the zucchini and mix for about 1 minute, or until the batter is moistened and the zucchini is evenly incorporated into the batter. Stir in the chocolate chips and shredded coconut.
    6. Spread the batter into the prepared pans and bake in preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
    7. Cool bread in pan for 30 minutes. Remove bread to a wire rack to cool completely.
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    Recommended Products

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    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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    Nutrition Information
    - - Yield 20 - - Serving Size 1 slice - -
    Amount Per Serving - - Calories 296Total Fat 17gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 3gCholesterol 31mgSodium 206mgCarbohydrates 34gFiber 2gSugar 19gProtein 4g -
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    Did you make this recipe?

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    Tag me on social! I want to see what you made! @jamiemba

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    © Jamie
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    Angela

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    Thursday 8th of September 2022

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    I halved the recipe and only made one loaf but wish I had made two it’s sooooo good.

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    Jamie

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    Tuesday 13th of September 2022

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    So glad you enjoyed the zucchini bread, Angela! Thanks for stopping by to share your feedback. Happy baking! -Jamie

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    Linda Jackson

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    Friday 2nd of September 2022

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    I only have 9" loaf pans....can I adjust somehow? -Thanks

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    Jamie

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    Wednesday 7th of September 2022

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    Hi Linda – You can bake this in 9-inch loaf pans, the crown of the bread just won't be as high. Hope this helps! Happy baking. -Jamie

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    Julia

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    Friday 2nd of September 2022

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    Its difficult to find coconut oil let alone unrefined. What could I substitute for it?

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    Thanks

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    Jamie

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    Wednesday 7th of September 2022

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    Hi there – As noted in the post, you can use vegetable oil if you are unable to use coconut oil. Happy baking! -Jamie

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    Ladydi

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    Saturday 12th of December 2020

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    I have made this bread 2x now, I substitute yogurt for the sour cream. I freeze the mini loaves and it is just as moist when thawed! Love it! Great way to get my chocolate fix!!!

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    Jamie

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    Friday 18th of December 2020

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    So glad to hear you enjoy the recipe! Thanks so much for stopping by and leaving your feedback!

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    Pamela Damm

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    Monday 12th of September 2016

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    I made this 9/2/16 and froze it for a family picnic 9/11/16. The bread was a huge hit, moist, dense with a deep chocolate flavor.

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    Jamie

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    Tuesday 13th of September 2016

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    That makes me so happy, Pamela!

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    - - - - - - - - - - - - - - - - \ No newline at end of file + + + + + + + + + + + + + + + + + + + + + + + + + + + Chocolate Zucchini Bread - My Baking Addiction + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + Skip to Content + +
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    Chocolate Zucchini Bread

    +
    + +
    +

    + Sharing is caring!

    +
    +
    +
    Jump to Recipe
    +

    Chocolate zucchini bread is quick, delicious, and the perfect use for the last of your summer zucchini. Enjoy a slice with your morning coffee or serve it up for dessert.

    + + + +
    Sliced loaf of chocolate zucchini bread on a piece of parchment paper.
    + + + +

    I am well aware that tomorrow is September 1st. I know that Starbucks and Dunkin’ Donuts already launched their pumpkin spice drinks.

    + + + +

    But I still need a few more days before I can fully let go of summer and enjoy pumpkin bread, butternut squash bread, and even apple fritter bread.

    + + + +

    I’m still over here trying to use up the zucchini that keeps appearing on my front porch. So hopefully you can forgive me for still being all in on recipes like zucchini banana bread, classic zucchini bread, chocolate zucchini muffins, and this chocolate zucchini bread.

    + + + +

    Trust me – soon enough I’ll be bundled up in flannel scarves, drinking all of the homemade pumpkin spice lattes, and eating all of the pumpkin scones I can get my hands on.

    + + + + + + + +
    Freshly baked loaf of chocolate zucchini bread on a piece of parchment paper.
    + + + +

    MY CHOCOLATE-COCONUT ZUCCHINI BREAD

    + + + +

    This recipe is a chocolate-and-coconut spin on my Nana’s zucchini bread recipe, which makes it extra special to me.

    + + + +

    To make it super chocolatey, I added both cocoa powder and chocolate chips to the batter.

    + + + +

    For the coconut, I used a full cup of coconut oil and added a hefty ¾ cup of shredded sweetened coconut to the bread.

    + + + +

    The result is a quick and easy loaf that is moist, packed with flavor, and a great way to use up all of the zucchini my mom brings over from her garden.

    + + + +

    Plus, if we’ve learned anything from my chocolate zucchini cake, it’s that my family will only eat zucchini if it’s hidden in baked goods. So bring on the chocolate zucchini bread!

    + + + +
    Chocolate zucchini bread ingredients arranged on a gray countertop.
    + + + +

    HOW TO MAKE CHOCOLATE ZUCCHINI BREAD

    + + + +

    Like most quick bread recipes, this chocolate zucchini bread recipe does not take long to mix together. You can have it in the oven in about 15 minutes. An hour after that, you’ll pull 2 of the most fragrant loaves of bread out of your oven.

    + + + +

    Key ingredients

    + + + +

    Let’s talk through a few of the key ingredients in this recipe:

    + + + +

    Unsweetened cocoa powder: The first hit of chocolate in this recipe comes from your standard unsweetened cocoa powder. ½ cup will make the batter nice and chocolatey.

    + + + +

    Melted coconut oil: To really up the coconut flavor in this bread, I replaced the vegetable oil in the recipe with melted coconut oil. Use unrefined coconut oil for a nice, strong coconut flavor.

    + + + +

    Shredded sweetened coconut: I love the texture that shredded coconut adds to this bread, not to mention the extra coconut flavor!

    + + + +
    Chocolate zucchini bread batter being stirred with a spatula in a white mixing bowl.
    + + + +

    Light brown sugar: This recipe uses a combination of granulated sugar and light brown sugar for sweetness. The brown sugar is especially important; it helps keep the bread more moist than granulated sugar alone. Use my brown sugar substitute if you find you’re out of brown sugar.

    + + + +

    Sour cream: If you’ve paid attention to my post on how to make buttermilk, you know that sour cream makes an excellent substitute for buttermilk. It adds the same tang and acidity to the batter as buttermilk and helps keep the bread moist.

    + + + +

    Chocolate chips: Why have just one type of chocolate when you can have two? Chocolate chips make this bread doubly chocolatey. You’ll love those little pockets of melted chocolate chips throughout!

    + + + +

    Grated zucchini: And the star of the show – the zucchini! This zucchini bread has a whole 2 ½ cups of shredded zucchini in it.

    + + + +
    Shredded coconut and chocolate chips being added to chocolate zucchini bread batter.
    + + + +

    Other ingredients you’ll need include:

    + + + +
    • All-purpose flour
    • Salt
    • Baking soda
    • Baking powder
    • Ground cinnamon
    • Eggs
    • Pure vanilla extract
    + + + +

    Make sure you know how to measure flour properly before you start baking!

    + + + +
    Chocolate zucchini bread batter in two loaf pans, ready to be baked.
    + + + +

    What if you don’t like coconut?

    + + + +

    Don’t like coconut but still want to make this bread?

    + + + +

    Simply replace the melted coconut oil with vegetable oil and omit the shredded coconut at the end.

    + + + +

    Making this recipe

    + + + +

    Like many quick breads, this one starts with whisking together the dry ingredients: flour, cocoa powder, salt, baking soda and powder, and cinnamon.

    + + + +
    Two slices of chocolate zucchini bread stacked on a white plate.
    + + + +

    In another bowl, use an electric mixer to mix the coconut oil and the sugars until well combined. Add in the sour cream, then the eggs and vanilla. Mix until thoroughly combined.

    + + + +

    Slowly add the dry ingredients to the wet ingredients and stir until just combined. You don’t want to over mix!

    + + + +

    Fold in the zucchini, followed by the chocolate chips and the coconut. Spread the batter into two greased 8×4-inch pans and bake for about an hour. You’ll know the bread is done when a toothpick inserted in the center comes out clean.

    + + + +

    I like to let the loaves cool in the pan for about 30 minutes before turning them out onto a wire rack to finish cooling.

    + + + +
    Loaf of chocolate zucchini bread on a piece of parchment paper. A slice has been cut from the end of the loaf.
    + + + +

    STORAGE AND FREEZING

    + + + +

    Store this chocolate zucchini bread, well wrapped, at room temperature for up to 3 days.

    + + + +

    Of course, you can always freeze it for later!

    + + + +

    Wrap the bread in a layer of foil and then place it in a zip-top freezer bag and freeze for up to 3 months.

    + + + +

    You could also freeze individual slices instead of the whole loaf. Wrap each slice in plastic wrap and place it in a freezer bag.

    + + + +

    When you’re ready to enjoy, either let the loaf thaw at room temperature overnight or unwrap the individual slices and microwave for 30-60 seconds for a piping hot slice of chocolate zucchini bread.

    + + + +
    Fork taking a bite from the corner of a piece of chocolate zucchini bread.
    + + + +
    + +
    + +
    + + +
    + One slice cut from the end of a loaf of chocolate zucchini bread.
    +

    Chocolate Zucchini Bread

    + +
    + +
    + Yield: + 2 loaves +
    + +
    + Prep Time: + 15 minutes +
    +
    + Cook Time: + 1 hour +
    +
    + Total Time: + 1 hour 15 minutes +
    + +
    +
    +

    Chocolate zucchini bread is quick, delicious, and the perfect use for the last of your summer zucchini. Enjoy a slice with your morning coffee or serve it up for dessert.

    +
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    +

    Ingredients

    + +
      +
    • + 2 1/2 cups all-purpose flour
      • +
    • + 1/2 cup unsweetened cocoa powder
      • +
    • + 1 teaspoon salt
      • +
    • + 1 teaspoon baking soda
      • +
    • + 1/2 teaspoon baking powder
      • +
    • + 1 teaspoon ground cinnamon
      • +
    • + 1 cup coconut oil, melted
      • +
    • + 2/3 cup granulated sugar
      • +
    • + 2/3 cup light brown sugar
      • +
    • + 1/2 cup sour cream
      • +
    • + 3 large eggs
      • +
    • + 2 teaspoons pure vanilla extract
      • +
    • + 2 1/2 cups grated zucchini
      • +
    • + 1 cup semi-sweet chocolate chips
      • +
    • + 3/4 cup shredded sweetened coconut
      • +
    +
    +
    +
    +

    Instructions

    +
    1. Preheat oven to 350°F. Spray two 8x4-inch loaf pans with baking spray and/or line with parchment paper.
    2. In a medium bowl, whisk together the flour, cocoa, salt, baking soda, baking powder and cinnamon.
    3. In a large bowl with an electric mixer, mix the coconut oil and sugars until combined. Mix in the sour cream. Add in the eggs and vanilla and mix until thoroughly incorporated.
    4. Slowly add dry ingredients to wet ingredients and mix until just combined.
    5. Add in the zucchini and mix for about 1 minute, or until the batter is moistened and the zucchini is evenly incorporated into the batter. Stir in the chocolate chips and shredded coconut.
    6. Spread the batter into the prepared pans and bake in preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
    7. Cool bread in pan for 30 minutes. Remove bread to a wire rack to cool completely.
    +
    +
    +
    +

    Recommended Products

    + +

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    + + +
    +
    + +
    + +
    Nutrition Information
    + + Yield 20 + + Serving Size 1 slice + +
    Amount Per Serving + + Calories 296Total Fat 17gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 3gCholesterol 31mgSodium 206mgCarbohydrates 34gFiber 2gSugar 19gProtein 4g +
    + + +
    + + +
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    + + + +
    +
    +

    Did you make this recipe?

    +

    Tag me on social! I want to see what you made! @jamiemba

    +
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    + +
    + +
    + +
    + +
    © Jamie
    + +
    + + + Category: Bread + +
    + + +
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    + +

    +

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    +
    + + +
    +
    +
    +

    Angela

    +

    Thursday 8th of September 2022

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    +
    +

    I halved the recipe and only made one loaf but wish I had made two it’s sooooo good.

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    Jamie

    +

    Tuesday 13th of September 2022

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    So glad you enjoyed the zucchini bread, Angela! Thanks for stopping by to share your feedback. Happy baking! +Jamie

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    Linda Jackson

    +

    Friday 2nd of September 2022

    +
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    +

    I only have 9" loaf pans....can I adjust somehow? +Thanks

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    Jamie

    +

    Wednesday 7th of September 2022

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    Hi Linda – You can bake this in 9-inch loaf pans, the crown of the bread just won't be as high. Hope this helps! Happy baking. +Jamie

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    Julia

    +

    Friday 2nd of September 2022

    +
    +
    +
    +

    Its difficult to find coconut oil let alone unrefined. What could I substitute for it?

    +

    Thanks

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    + +
    +
    +
    +

    Jamie

    +

    Wednesday 7th of September 2022

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    Hi there – As noted in the post, you can use vegetable oil if you are unable to use coconut oil. Happy baking! +Jamie

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    Ladydi

    +

    Saturday 12th of December 2020

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    I have made this bread 2x now, I substitute yogurt for the sour cream. I freeze the mini loaves and it is just as moist when thawed! Love it! Great way to get my chocolate fix!!!

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    + +
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    Jamie

    +

    Friday 18th of December 2020

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    +
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    So glad to hear you enjoy the recipe! Thanks so much for stopping by and leaving your feedback!

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    + +
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    +

    Pamela Damm

    +

    Monday 12th of September 2016

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    I made this 9/2/16 and froze it for a family picnic 9/11/16. The bread was a huge hit, moist, dense with a deep chocolate flavor.

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    Jamie

    +

    Tuesday 13th of September 2016

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    +
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    +

    That makes me so happy, Pamela!

    +
    +
    + +
    + +
    + +

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    + +
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    + + + Skip to Recipe
    + + + + + + + + + + + + + + + + + + + + + \ No newline at end of file diff --git a/tests/test_data/mykitchen101.testhtml b/tests/test_data/mykitchen101.testhtml index 0aacc668a..d4d906756 100644 --- a/tests/test_data/mykitchen101.testhtml +++ b/tests/test_data/mykitchen101.testhtml @@ -1,115 +1,115 @@ - - - - - - - - - - - - - - - - - - 古早味迷你烤鸡蛋糕 | 清闲廚房 - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + 古早味迷你烤鸡蛋糕 | 清闲廚房 + + + + + + + + + + + + + - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + - - - - - -
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    古早味迷你烤鸡蛋糕

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    Posted by | Nov 2, 2020

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    古早味迷你烤鸡蛋糕，小孩的最爱。用简单的材料做出浓郁蛋香味的小蛋糕。

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    ENGLISH VERSION: Mini Baked Egg Sponge Cakes

    -

    古早味烤鸡蛋糕

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    古早味迷你烤鸡蛋糕

    +
    +

    Posted by | Nov 2, 2020

    +
    +
    + + + +
    +
    +

    +

    古早味迷你烤鸡蛋糕，小孩的最爱。用简单的材料做出浓郁蛋香味的小蛋糕。

    +

    ENGLISH VERSION: Mini Baked Egg Sponge Cakes

    +

    古早味烤鸡蛋糕

    (adsbygoogle = window.adsbygoogle || []).push(); -  -

    古早味迷你烤鸡蛋糕 | 清闲厨房

    -

    分量：30 个

    -

    材料：

    -
      -
    • 4 个 蛋 (A级)
      • -
    • 125 克 细砂糖
      • -
    • ⅛ 茶匙 细盐
      • -
    • 115 克 普通面粉
      • -
    • 20 克 玉米淀粉
      • -
    • 30 克 溶化牛油
      • -
    -

    做法：

    -

    1 把烤炉预热至200°C/395°F。

    -

    古早味烤鸡蛋糕

    +  +

    古早味迷你烤鸡蛋糕 | 清闲厨房

    +

    分量：30 个

    +

    材料：

    +
      +
    • 4 个 蛋 (A级)
      • +
    • 125 克 细砂糖
      • +
    • ⅛ 茶匙 细盐
      • +
    • 115 克 普通面粉
      • +
    • 20 克 玉米淀粉
      • +
    • 30 克 溶化牛油
      • +
    +

    做法：

    +

    1 把烤炉预热至200°C/395°F。

    +

    古早味烤鸡蛋糕

    (adsbygoogle = window.adsbygoogle || []).push(); -  -

    2 把蛋轻轻打散，加入盐和和糖，打至混合。

    -

    古早味烤鸡蛋糕

    -

    3 把1公升的清水和400毫升的热水(热水炉取出的热水)混合在比搅拌碗大的钢盆以调出约45°C/113°F的温水。

    -

    古早味烤鸡蛋糕

    +  +

    2 把蛋轻轻打散，加入盐和和糖，打至混合。

    +

    古早味烤鸡蛋糕

    +

    3 把1公升的清水和400毫升的热水(热水炉取出的热水)混合在比搅拌碗大的钢盆以调出约45°C/113°F的温水。

    +

    古早味烤鸡蛋糕

    (adsbygoogle = window.adsbygoogle || []).push(); -  -

    4 把搅拌碗浸泡在温水里，以中高速把蛋打至浓稠 (约5分钟)。(温馨提示：隔着温水打蛋糊可以缩短打发蛋糊的时间。)

    -

    古早味烤鸡蛋糕 古早味烤鸡蛋糕

    -

    5 把普通面粉和玉米淀粉混合过筛2次。

    -

    古早味烤鸡蛋糕

    -

    6 慢慢把粉类加入蛋糊里，以低速混合，再用刮刀翻拌至均匀。慢慢加入溶化牛油，用刮刀轻轻翻拌至混合。

    -

    古早味烤鸡蛋糕

    -

    7 把面糊倒入裱花袋里。

    -

    古早味烤鸡蛋糕

    -

    8 把迷你玛芬蛋糕模 (直径 = 4.8 cm，深 = 2.2 cm) 铺上杯子蛋糕纸托，装入面糊直到80%满。

    -

    古早味烤鸡蛋糕

    -

    9 放入已预热的烤炉，以190°C/375°F 烘烤20-22分钟，直到呈金黄色。(温馨提示：不同烤炉的温度不一样，烘烤时间只供参考，可依个自的烤炉调整烘烤的时间。如果第一批烤24个蛋糕，第二批只有6个，那么第二批的烘烤时间可以缩短，只要蛋糕表面呈金黄色就可以了。)

    -

    古早味烤鸡蛋糕

    -

    10 把鸡蛋糕脱模后放在铁架上至冷却。

    -

    古早味烤鸡蛋糕

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    - - - - - +  +

    4 把搅拌碗浸泡在温水里，以中高速把蛋打至浓稠 (约5分钟)。(温馨提示：隔着温水打蛋糊可以缩短打发蛋糊的时间。)

    +

    古早味烤鸡蛋糕 古早味烤鸡蛋糕

    +

    5 把普通面粉和玉米淀粉混合过筛2次。

    +

    古早味烤鸡蛋糕

    +

    6 慢慢把粉类加入蛋糊里，以低速混合，再用刮刀翻拌至均匀。慢慢加入溶化牛油，用刮刀轻轻翻拌至混合。

    +

    古早味烤鸡蛋糕

    +

    7 把面糊倒入裱花袋里。

    +

    古早味烤鸡蛋糕

    +

    8 把迷你玛芬蛋糕模 (直径 = 4.8 cm，深 = 2.2 cm) 铺上杯子蛋糕纸托，装入面糊直到80%满。

    +

    古早味烤鸡蛋糕

    +

    9 放入已预热的烤炉，以190°C/375°F 烘烤20-22分钟，直到呈金黄色。(温馨提示：不同烤炉的温度不一样，烘烤时间只供参考，可依个自的烤炉调整烘烤的时间。如果第一批烤24个蛋糕，第二批只有6个，那么第二批的烘烤时间可以缩短，只要蛋糕表面呈金黄色就可以了。)

    +

    古早味烤鸡蛋糕

    +

    10 把鸡蛋糕脱模后放在铁架上至冷却。

    +

    古早味烤鸡蛋糕

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    Cute Baked Mini Egg Sponge Cakes- Great for Any Occasion

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    Posted by | Nov 3, 2020 | 2

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    Baked mini egg sponge cakes, a traditional food that kids love. Mini -cupcakes with rich egg fragrance made with just a few simple -ingredients. These mini cakes are suitable for parties and for guests -anytime of the year.

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    Check out our sponge cake recipe collection.

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    CHINESE VERSION: 古早味迷你烤鸡蛋糕

    -
    Traditional Baked Mini Egg Sponge Cakes
    -
    -
     -
    - - - - -  -

    Baked Mini Egg Sponge Cakes | MyKitchen101en

    -

    Yields: 30 pieces

    -

    Ingredients:

    -
    • 4 eggs (grade A/size: L)
    • 125 g fine sugar
    • ⅛ tsp fine salt
    • 115 g plain flour
    • 20 g cornstarch
    • 30 g melted butter
    -
    -

    Instructions:

    -

    1 Preheat oven to 200°C/395°F.

    -
    Traditional Baked Egg Sponge Cakes
    - - - - -  -

    2 Beat eggs lightly, add in salt and sugar, beat until combined.

    -
    Traditional Baked Egg Sponge Cakes
    -

    3 Combine 1 Liter of plain water with 400 ml of hot water (from electric thermo pot) in a large steel bowl to yield warm water with temperature about 45°C/113°F.

    -
    Traditional Baked Egg Sponge Cakes
    - - - - -  -

    4 Dip mixing bowl in warm water bath, beat egg mixture over medium-high speed until stiff (about 5 minutes). (Reminder: Beating egg mixture over warm water will shorten the time for it to become stiff.)

    -
    Traditional Baked Egg Sponge Cakes
    -
    Traditional Baked Egg Sponge Cakes
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    5 Combine plain flour and cornstarch, sift twice.

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    Traditional Baked Egg Sponge Cakes
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    6 Add flour to egg mixture gradually, mix over low speed, fold until well mixed with spatula. Add in melted butter gradually, fold gently until mixed with spatula.

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    Traditional Baked Egg Sponge Cakes
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    7 Pour batter into piping bags.

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    Traditional Baked Egg Sponge Cakes
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    8 Line mini muffin pans (diameter = 4.8 cm, depth = 2.2 cm) with cupcake liners, fill with batter until 80% full.

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    Traditional Baked Egg Sponge Cakes
    -

    9 Bake in the preheated oven at 190°C/375°F for 20-22 minutes, until golden brown. (Reminder: - The heat for different oven is different, the suggested time is only -for reference, adjust the baking time base on your oven if necessary. If - the 1st batch has 24 pieces of cakes, the 2nd batch will only have 6 -pieces, then the baking time for 2nd batch can be shortened, just bake -until they are golden brown.)

    -
    Traditional Baked Egg Sponge Cakes
    -
    Traditional Baked Egg Sponge Cakes
    -

    10 Unmould and cool mini egg sponge cakes on wire rack.

    -
    Traditional Baked Egg Sponge Cakes
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    -
    -
    Traditional Baked Mini Egg Sponge Cakes
    -
    -

    Baked Mini Egg Sponge Cakes

    -
    -
    -
    Baked mini egg -sponge cakes, a traditional food that kids love. Mini cupcakes with rich - egg fragrance made with just a few simple ingredients.
    -
    -
    5 from 2 votes
    -

    Click to vote

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    - Print Recipe - Pin Recipe -
    -
    -
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    Prep Time 30 mins
    Cook Time 25 mins
    Total Time 55 mins
    -
    -
    -
    -
    -
    Course Dessert, Mini Cakes
    Cuisine Worldwide
    -
    -
    -
    -
    Servings pieces
    Calories 48 kcal
    -
    -
    -

    Ingredients
     
     

    • 4 eggs grade A/size: L
    • 125 g fine sugar
    • ⅛ tsp fine salt
    • 115 g plain flour
    • 20 g cornstarch
    • 30 g melted butter
    -

    Instructions
     

    • Preheat oven to 200°C/395°F.
      Traditional Baked Egg Sponge Cakes
    • Beat eggs lightly, add in salt and sugar, beat until combined.
      Traditional Baked Egg Sponge Cakes
    • Combine - 1 Liter of plain water with 400 ml of hot water (from electric thermo -pot) in a large steel bowl to yield warm water with temperature about -45°C/113°F.
      Traditional Baked Egg Sponge Cakes
    • Dip - mixing bowl in warm water bath, beat egg mixture over medium-high speed - until stiff (about 5 minutes). (Reminder: Beating egg mixture over warm - water will shorten the time for it to become stiff.)
      Traditional Baked Egg Sponge Cakes
    • Combine plain flour and cornstarch, sift twice.
      Traditional Baked Egg Sponge Cakes
    • Add - flour to egg mixture gradually, mix over low speed, fold until well -mixed with spatula. Add in melted butter gradually, fold gently until -mixed with spatula.
      Traditional Baked Egg Sponge Cakes
    • Pour batter into piping bags.
      Traditional Baked Egg Sponge Cakes
    • Line mini muffin pans (diameter = 4.8 cm, depth = 2.2 cm) with cupcake liners, fill with batter until 80% full.
      Traditional Baked Egg Sponge Cakes
    • Bake - in the preheated oven at 190°C/375°F for 20-22 minutes, until golden -brown. (Reminder: The heat for different oven is different, the -suggested time is only for reference, adjust the baking time base on -your oven if necessary. If the 1st batch has 24 pieces of cakes, the 2nd - batch will only have 6 pieces, then the baking time for 2nd batch can -be shortened, just bake until they are golden brown.)
      Traditional Baked Egg Sponge Cakes
    • Unmould and cool mini egg sponge cakes on wire rack.
      Traditional Baked Egg Sponge Cakes
    -

    Video

    -

    Notes

    This recipe yields 30 pieces of mini cakes. 
    -The nutritional value for reference is for 1 piece of mini cake. 
    -

    Nutrition (per serving)

    Calories: 48kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.04gCholesterol: 24mgSodium: 25mgPotassium: 13mgFiber: 0.1gSugar: 4gVitamin A: 57IUCalcium: 4mgIron: 0.3mg
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    -
    Keyword mini cupcakes, mini egg cakes, mini egg sponge cakes
    -
    -
    Tried this recipe?Let us know how it was!
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    Love this recipe?

    Click on the icon to vote

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    | Nov 3, 2020 | 2

    Jump to Recipe + Jump to Video Print Recipe

    Rate

    5 from 3 votes

    Baked mini egg sponge cakes, a traditional food that kids love. Mini cupcakes with rich egg fragrance made with just a few simple ingredients. These mini cakes are suitable for parties and for guests anytime of the year.

    You may also check out our Kuih Bahulu/Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version) recipe.

    CHINESE VERSION: 古早味迷你烤鸡蛋糕

    Traditional Baked Mini Egg Sponge Cakes
    • + +
    • + +
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    • + +
    +
    +  

    Baked Mini Egg Sponge Cakes | MyKitchen101en

    Yields: 30 pieces

    Ingredients:

    • 4 eggs (grade A/size: L)
    • 125 g fine sugar
    • ⅛ tsp fine salt
    • 115 g plain flour
    • 20 g cornstarch
    • 30 g melted butter

    Instructions:

    1 Preheat oven to 200°C/395°F.

    Traditional Baked Egg Sponge Cakes
    • + +
    • + +
    • + +
    • + +
    +  

    2 Beat eggs lightly, add in salt and sugar, beat until combined.

    Traditional Baked Egg Sponge Cakes
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    • + +
    • + +
    • + +

    3 Combine 1 Liter of plain water with 400 ml of hot water (from electric thermo pot) in a large steel bowl to yield warm water with temperature about 45°C/113°F.

    Traditional Baked Egg Sponge Cakes
    • + +
    • + +
    • + +
    • + +
    +  

    4 Dip mixing bowl in warm water bath, beat egg mixture over medium-high speed until stiff (about 5 minutes). (Reminder: Beating egg mixture over warm water will shorten the time for it to become stiff.)

    Traditional Baked Egg Sponge Cakes
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    • + +
    • + +
    • + +
    Traditional Baked Egg Sponge Cakes
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    • + +
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    5 Combine plain flour and cornstarch, sift twice.

    Traditional Baked Egg Sponge Cakes
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    • + +
    • + +
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    6 Add flour to egg mixture gradually, mix over low speed, fold until well mixed with spatula. Add in melted butter gradually, fold gently until mixed with spatula.

    Traditional Baked Egg Sponge Cakes
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    • + +
    • + +
    • + +

    7 Pour batter into piping bags.

    Traditional Baked Egg Sponge Cakes
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    • + +
    • + +
    • + +

    8 Line mini muffin pans (diameter = 4.8 cm, depth = 2.2 cm) with cupcake liners, fill with batter until 80% full.

    Traditional Baked Egg Sponge Cakes
    • + +
    • + +
    • + +
    • + +

    9 Bake in the preheated oven at 190°C/375°F for 20-22 minutes, until golden brown. (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary. If the 1st batch has 24 pieces of cakes, the 2nd batch will only have 6 pieces, then the baking time for 2nd batch can be shortened, just bake until they are golden brown.)

    Traditional Baked Egg Sponge Cakes
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    • + +
    • + +
    • + +
    Traditional Baked Egg Sponge Cakes
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    • + +
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    10 Unmould and cool mini egg sponge cakes on wire rack.

    Traditional Baked Egg Sponge Cakes
    • + +
    • + +
    • + +
    • + +
    Traditional Baked Mini Egg Sponge Cakes
    • + +
    • + +
    • + +
    • + +

    Baked Mini Egg Sponge Cakes

    Baked mini egg sponge cakes, a traditional food that kids love. Mini cupcakes with rich egg fragrance made with just a few simple ingredients.

    Rate

    5 from 3 votes
    + Print Recipe + Pin Recipe
    Prep Time 30 minutes
    Cook Time 25 minutes
    Total Time 55 minutes
    Course Dessert, Mini Cakes
    Cuisine Worldwide
    Servings 30 pieces
    Calories 48 kcal

    Equipment

    • 2 mini muffin pans (diameter = 4.8 cm, depth = 2.2 cm)

    Ingredients
     
     

    • 4 eggs grade A/size: L
    • 125 g fine sugar
    • ⅛ tsp fine salt
    • 115 g plain flour
    • 20 g cornstarch
    • 30 g melted butter

    Instructions
     

    • Preheat oven to 200°C/395°F.
      Traditional Baked Egg Sponge Cakes
      • + +
      • + +
      • + +
      • + +
    • Beat eggs lightly, add in salt and sugar, beat until combined.
      Traditional Baked Egg Sponge Cakes
      • + +
      • + +
      • + +
      • + +
    • Combine 1 Liter of plain water with 400 ml of hot water (from electric thermo pot) in a large steel bowl to yield warm water with temperature about 45°C/113°F.
      Traditional Baked Egg Sponge Cakes
      • + +
      • + +
      • + +
      • + +
    • Dip mixing bowl in warm water bath, beat egg mixture over medium-high speed until stiff (about 5 minutes). (Reminder: Beating egg mixture over warm water will shorten the time for it to become stiff.)
      Traditional Baked Egg Sponge Cakes
      • + +
      • + +
      • + +
      • + +
    • Combine plain flour and cornstarch, sift twice.
      Traditional Baked Egg Sponge Cakes
      • + +
      • + +
      • + +
      • + +
    • Add flour to egg mixture gradually, mix over low speed, fold until well mixed with spatula. Add in melted butter gradually, fold gently until mixed with spatula.
      Traditional Baked Egg Sponge Cakes
      • + +
      • + +
      • + +
      • + +
    • Pour batter into piping bags.
      Traditional Baked Egg Sponge Cakes
      • + +
      • + +
      • + +
      • + +
    • Line mini muffin pans (diameter = 4.8 cm, depth = 2.2 cm) with cupcake liners, fill with batter until 80% full.
      Traditional Baked Egg Sponge Cakes
      • + +
      • + +
      • + +
      • + +
    • Bake in the preheated oven at 190°C/375°F for 20-22 minutes, until golden brown. (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary. If the 1st batch has 24 pieces of cakes, the 2nd batch will only have 6 pieces, then the baking time for 2nd batch can be shortened, just bake until they are golden brown.)
      Traditional Baked Egg Sponge Cakes
      • + +
      • + +
      • + +
      • + +
    • Unmould and cool mini egg sponge cakes on wire rack.
      Traditional Baked Egg Sponge Cakes
      • + +
      • + +
      • + +
      • + +

    Video

    Notes

    This recipe yields 30 pieces of mini cakes. 
    +The nutritional value for reference is for 1 piece of mini cake. 

    Nutrition (per serving)

    Calories: 48kcalCarbohydrates: 8gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.04gCholesterol: 24mgSodium: 25mgPotassium: 13mgFiber: 0.1gSugar: 4gVitamin A: 57IUCalcium: 4mgIron: 0.3mg
    Keyword mini cupcakes, mini egg cakes, mini egg sponge cakes
    Tried this recipe?Let us know how it was!

    Rate this recipe

    Click to rate

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    2 Comments

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    1. -
      -
      -Kunzang Dechen
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      -Kunzang Dechen -on August 1, 2022 at 5:45 am -
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      No mini muffin pans used the normal sized ones .  Yummy a childhood favorite

      -Reply
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      2. -
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      -Ann Marie
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      -Ann Marie -on August 8, 2022 at 6:11 am -
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      Perfect! Thank you for sharing, I will try it.

      -Reply
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      3. -
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    Trackbacks/Pingbacks

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    1. 古早味迷你烤鸡蛋糕 | 清闲廚房 - […] ENGLISH VERSION: Mini Baked Egg Sponge Cakes […]
      2. -
    2. Kuih Bahulu /Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version) - MyKitchen101en.com - […] If you don’t have the bahuku mould, you can consider our mini baked egg sponge cakes. […]
      3. -
    3. Pandan Egg Sponge Cakes (Pandan Ji Dan Gao): Steamed or Baked - MyKitchen101en.com - […] you like egg sponge cake (ji dan ago) but don’t like the eggy smell, this Pandan Egg Sponge Cakes…
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    2 Comments

    1. +Kunzang Dechen
      +Kunzang Dechen +on August 1, 2022 at 5:45 am

      No mini muffin pans used the normal sized ones .  Yummy a childhood favorite

      +Reply
    2. +Ann Marie
      +Ann Marie +on August 8, 2022 at 6:11 am

      Perfect! Thank you for sharing, I will try it.

      +Reply

    Trackbacks/Pingbacks

    1. 古早味迷你烤鸡蛋糕 | 清闲廚房 - […] ENGLISH VERSION: Mini Baked Egg Sponge Cakes […]
    2. Kuih Bahulu /Bahulu Egg Sponge Cakes (Soft Reduced Sugar Version) - MyKitchen101en.com - […] If you don’t have the bahuku mould, you can consider our mini baked egg sponge cakes. […]
    3. Pandan Egg Sponge Cakes (Pandan Ji Dan Gao): Steamed or Baked - MyKitchen101en.com - […] you like egg sponge cake (ji dan ago) but don’t like the eggy smell, this Pandan Egg Sponge Cakes…

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    - + - gtag('config', 'UA-30304056-1', { 'anonymize_ip': true }); - - - - - - - - - - - - - - - - - - - - - - - - -Sheet Pan Shrimp Fajitas - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
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    Sheet Pan Shrimp Fajitas

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    by 93 Comments

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     Sheet Pan Shrimp Fajitas – This shrimp fajita recipe is seriously so easy and delicious! All you have to do is scoop the juicy shrimp, tender bell pepper and onions into a soft warm tortilla for a super fast and easy weeknight dinner!

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    Sheet Pan Shrimp Fajitas Recipe

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    Sheet Pan Shrimp Fajitas

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    The onions and bell pepper are sliced very thin so that they cook at the same rate as the shrimp, and everything is cooked on just one sheet pan. Finish this shrimp fajita recipe with a squeeze of fresh lime juice and chopped cilantro for a dinner that is packed with flavor and veggies! Yum! Just try and resist sneaking bites of this delicious shrimp hot out of the oven!

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    Shrimp Fajita Recipe

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    Shrimp Fajita Ingredients

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    • Shrimp – large peeled and deveined shrimp, tail on or off. Tail-off shrimp are easier to serve after cooking. Tail-on shrimp are pictured here in the photos. For best quality shrimp, buy frozen and thaw at home.
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    • Red Onions – can be substituted with yellow or white onions.
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    • Bell Peppers – yellow, red, orange, or green, if you prefer. I like to use a mix for a colorful dish.
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    • Fajita Seasoning – Chili Powder, Smoked Paprika, Onion Powder, Garlic Powder, Cumin, Salt, and Pepper. Alternatively, you can substitute a store bought fajita seasoning packet.
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    • Olive Oil – or avocado oil
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    • Cilantro
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    • Lime Wedges
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    • Flour Tortillas or Corn Tortillas – for a low-carb version try lettuce warps or carb smart tortillas.
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    Easy shrimp fajita recipe

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    How to Make Sheet Pan Shrimp Fajitas

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    1. In a large bowl, toss together thinly sliced bell pepper, onions, olive oil, and seasonings.
      2. -
    2. If you prefer, skip the bowl and mix everything on the sheet pan and toss to coat.
      3. -
    3. Roast fajita mixture in the oven at 450 degrees for about 8 minutes.
      4. -
    4. Then switch the broiler on and let the shrimp and bell pepper pick up a little char for about 2 minutes.
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    5. Squeeze fresh lime juice over the hot shrimp and veggies and sprinkle with cilantro.
      6. -
    6. While the shrimp are cooking, warm fajita-sized tortillas on the stove-top.
      7. -
    -

    One Sheet Pan Shrimp Fajitas Recipe

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    What are Good Toppings For Fajitas?

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    • Cheese – Shredded Cheese or Queso Fresco are good options
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    • Sour Cream – the cool tangy topping is perfect with the fajita spices
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    • Guacamole or Sliced Avocados – a delicious way to add extra nutrition and healthy fat
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    • Salsa – a delicious homemade salsa is always a welcome way to add extra flavor
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    • Pico de Gallo – add extra spice and texture
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    Easy Weeknight Dinner

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    What To Serve Alongside Fajitas

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    On busy weeknights, we usually serve fajitas without a side dish. Using just tortillas, avocados, and sour cream to dress them up. But for hosting a bigger weeknight dinner, here are some ideas for side dishes.

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    • Mexican Rice – try stovetop Mexican Rice or Instant Pot Mexican Rice. They are both a reader and family favorites.
      • -
    • Refried Beans – use canned beans with a splash of milk to make them smoother. For homemade refried beans, these Slow Cooker Refried Beans are amazing and make great leftovers.
      • -
    • Black Beans – seasoned canned black beans are a quick way to add fiber to the meal.
      • -
    • Mexican Vegetables – toss zucchini with olive oil and some of the same seasonings as the fajitas for a tasty roasted vegetable.
      • -
    -

    Easy shrimp recipe

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    This is the best 20-minute dinner ever! So flavorful and unbelievably easy to make! I left the tails on the shrimp to make them look a little prettier in the pictures, but they can be removed prior to cooking if you prefer, and definitely remove before eating:0)

    -

    Delicious One Sheet Pan Shrimp Fajitas

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    More Fajita Recipes

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    If you love quick and delicious meals like this shrimp fajita recipe, you will love these other sheet pan fajita recipes!

    - -


    -    Easy pan sheet meals

    -

    How to Store Leftovers and Reheat

    -

    Store leftovers in the fridge tightly covered in an airtight container for up to three days. These work great for meal prepping! To reheat on the stove, use a large skillet over medium-high heat to quickly warm shrimp and bell peppers. To reheat in the microwave, heat in a microwave safe container for 1 minute, stir and add more time only as needed. Overheating will make the shrimp tough.

    -

    Sheet Pan Shrimp Fajitas Recipe

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    4.96 from 46 votes
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    -Print -
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    Sheet Pan Shrimp Fajitas
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    Prep Time
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    10 mins
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    Cook Time
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    10 mins
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    Total Time
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    20 mins
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    -Servings: 4 -
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    -Calories: 232 kcal -
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    Ingredients
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    • -1 1/2 -pounds -shrimp -peeled and deveined -
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    • -1 -yellow bell pepper -sliced thin -
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    • -1 -red bell pepper -sliced thin -
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    • -1 -orange bell pepper -sliced thin -
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    • -1 -small red onion -sliced thin -
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    • -1 1/2 -tablespoons -extra virgin olive oil -
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    • -1 -teaspoon - kosher salt -
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    • -several turns of freshly ground pepper -
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    • -2 -teaspoon -chili powder -
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    • -1/2 -teaspoon -garlic powder -
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    • -1/2 -teaspoon -onion powder -
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    • -1/2 -teaspoon -ground cumin -
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    • -1/2 -teaspoon -smoked paprika -
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    • -lime -
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    • -fresh cilantro for garnish -
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    • -tortillas -warmed -
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    Instructions
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      Preheat oven to 450 degrees.
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      In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices.
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      Toss to combine.
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      Spray baking sheet with non stick cooking spray.
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      5. -
    5. -
      Spread shrimp, bell peppers and onions on baking sheet.
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      6. -
    6. -
      Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for additional 2 minutes or until shrimp is cooked through.
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      7. -
    7. -
      Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro.
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      8. -
    8. -
      Serve in warm tortillas.
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      9. -
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    Recipe Notes
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    If preferred, remove shrimp tails prior to cooking for easier serving.

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    Nutrition Facts
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    Sheet Pan Shrimp Fajitas
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    -Amount Per Serving
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    -Calories 232 -Calories from Fat 63 -
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    -
    -% Daily Value* -
    -
    Fat 7g11%
    Saturated Fat 1g6%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 274mg91%
    Sodium 805mg35%
    Potassium 715mg20%
    Carbohydrates 9g3%
    Fiber 3g13%
    Sugar 4g4%
    Protein 36g72%
    -
    Vitamin A 2346IU47%
    Vitamin C 133mg161%
    Calcium 130mg13%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
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    More Easy Shrimp Recipes

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    -

    One Sheet Pan Shrimp Fajitas - tender juicy shrimp with roasted bell pepper and onion served in a soft warm tortilla. Perfect easy dinner idea!

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    5 Easy Dinner Ideas for Busy Weeknights

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    My five FAVORITE recipes for busy families! -

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    Reader Interactions

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      -Ilene

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      This was delicious! I prepped everything in the morning, so all I had to do was put it on the sheet pan and put it in the oven. I used the same spices, just a little more of each. Thanks for the recipe!

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      -Theresa@aloveafare

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      I have been on a shrimp kick lately. This recipe looks delicious and quick! This works for me. I like using my broiler. It really gives the food that extra something. Lots of oohs and ahhs when it comes out of the broiler.

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      -Stephanie

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      Melissa, the shrimp fajitas look great… definitely going to try them!! Do you use raw shrimp for the recipe?

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      -Evelin

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      Thank you for sharing such an amazingly delicious recipe! It was very easy and quick to make. This one is such a keeper 🙂

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      -Kate

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      This looks awesome!! Have you tried with chicken or steak? I wonder if changing up the meat would change the cook time?

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        -Melissa

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        Yes, I have a chicken recipe and am working on the steak right now. The link to the chicken fajitas is at the top of the post! Thanks for asking:0)

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      -Stacia

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      5 stars
      -Yummy! We had this last night for dinner and it was a total hit! The spices worked so well with the veggies and shrimp. We are going to try the spice combo on grilled chicken next. I used a large red and green pepper with only 1 lb of shrimp, so I didn’t use all of the spice mixture. I did think the bell peppers released a lot of moisture, so next time I may switch to broil a bit sooner. Oh, I used warm water shrimp from Argentina, so mine took a bit longer to cook (shrimp were larger). We had it with homemade spinach cheese soft shell tacos. Thanks so much for the tasty recipe!

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      -BARB FITZ

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      5 stars
      -I am deathly allergic to Peppers, so I added chopped asparagus, water chestnuts and mushrooms to this recipe and definitely bake the shrimp with shells on, all the flavor is in the shells, easy to remove after baking…Don’t overbake or shrimp get rubbery, but this is an AWESOME recipe!!!!

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      -Gillian Thompson

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      5 stars
      -These sound amazing, must try them. Have pinned for later and plan to give them a go next week when i’m short on time. Will also feature in my weekly meal plan week #13 with link backs to you.

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      -Kristina Gantt

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      5 stars
      -Melissa – Thank you for this amazing recipe! So quick, easy and DELICIOUS!! Can’t wait to try more 🙂

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      -T Miller

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      5 stars
      -Made these tonight and they were delicious. Easy prep and 10 minute cooking time. Thanks for sharing!

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      -Kathy

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      Made exactly as recipe stated. ( minus measuring exact amount of spices and oil) this is so easy and delicious! Would never have thought about making them this way. Thanks for sharing!

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      -Cheryl

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      This is so easy and SO delicious. My daughter is coming home from college for the weekend and requested this meal. Happy (and excited) to oblige!

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      -Betsey

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      thanks for this recipe. It was delicious and easy to make. I made it for my son’s birthday! Came out wonderful except for the fact that I peeled and DeVaned The shrimp myself. I must’ve missed a few shells. Next time I’ll spend the extra money and buy it already peeled And deveined.

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      -Elena

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      These were SO. GOOD. After working all day and coming home to an insane toddler, these were easy to prep and get to the table. I served them with cheese, rice, lime cilantro crema, and store bought guacamole. YUM!!! Adding these to our dinner rotation …

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      -Ravin

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      Could you use cooked shrimp for this? I’ve got a big bag of it in the freezer and trying to find something to make haha.

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      -Scott

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      Take the tails off the shrimp! Nothing like biting into a fajita to hear and feel the crunch of a shrimp tail in your mouth. 😀

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      But this looks great. I want some. It’s going to be on my list this month. 🙂

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        -Jennifer Smith

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        Completely agree! That would be annoying to place all that food in a tortilla and then have to take the tail off.

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      -Heather S

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      I’ve made these (as stated) many times – this is a dinner that hits our table frequently. I serve with avocado slices; sour cream; and black beans cooked with a little cumin and garlic. Delish!

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      -Nancy

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      This was one of the best Pinterest recipes I’ve ever cooked. We will cook it longer next time. Probably 8 minutes and 5 minutes. Seasoning was perfect!! I did marinade the items for about an hour. Delish and simple!!

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      -Chalice M Markus

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      5 stars
      -I need more of these! This was absolutely delicious and so easy to make! The only thing I’d leave out was the chili powder. I only used a little but I don’t really like hot. But I ate it and it was great! We travel in an RV and this would be so easy to make on the road.

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      -Jennifer f

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      5 stars
      -Made this for dinner tonight. Super easy and as delicious as it looked.

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      Thanks – will make this again!

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      -Emily D

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      5 stars
      -Had this recipe last night and it was hands-down delicious! It’s hard to find recipes that my husband and I can agree on! I’ve had great success with many of your recipes and can always trust that they will turn out. So many times, I see something that looks good on a website, but when I actually make it, it’s meh. Your recipes are 100% solid! Thank you!

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      -Lucy Beliveau

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      5 stars
      -Looks fantastic and so easy! We love shrimp and although we live in Canada we’re from Dallas TX where they have the best Mexican food ever and we miss it dreadfully!! Your recipe will be a keeper! Merci Beaucoup! As they say up here in French Canadian Montreal!!

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      -Christina

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      5 stars
      -These are delicious! We have them on a weekly basis. Super easy & quick to the table. My fam loves them!

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      -Chelsie

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      5 stars
      -Amazing recipe!! I cook this at least once every couple weeks. My husband loves it! Wouldn’t change a thing 🙂

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      -Sharif

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      This sounds really good and I want to give it a try tonight. Just wondering, how far away should the oven rack be placed from the broiler element? Is it cool to have it there the whole time? Or should it be at a lower level in the oven and then move it on up when it’s broiler time? Thanks

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      -Rachel

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      5 stars
      -This was amazing ! I’m always looking for quick and healthy week night meals since everyone is always running around after work and this was perfect! Even my picky boyfriend enjoyed it and it got a “definitely have to make this again!” I paired mine with some Romain lettuce leaves instead of tortillas to cut down on the carbs and paired the left overs with some cauliflower rice for fajita bowl lunch for tomorrow !! So yummy! Thanks for sharing!

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      -Laura J

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      Making this again tonight for a dinner party. Easy and very tasty, I cut down on the chili powder as I felt it over powered the shrimp a bit.

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      -Sonja

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      5 stars
      -My best friend & I love this! Very easy to make & very tasty! I’ve made it several times now & look forward to making it again. Thanks for the recipe.

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      -Lin

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      5 stars
      -I’ve made this so many times and love it! Didn’t have enough shrimp the other day and added chicken to it too, it was really good!

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      -Kelly

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      5 stars
      -Made this for dinner tonight, it is so delicious!! I ate it with some cabbage avocado and a jalapeño lime sauce! It was amazing! This will definitely be a staple in my meals!

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      -Ashley

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      5 stars
      -I just wanted to say that I found this recipe about a year ago and it has quickly become a favorite in my household. My fiance loves it and my picky eater 5 year old even loves it. We love it so much that we are sad when we eat it all LOL. So thank you for sharing this one. I look forward to trying more of your recipes.

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      -Ellie L.

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      5 stars
      -Great recipe! I cut the recipe in fourth, and it turned out great! I never considered ending my earlier attempts on broil, it’s a simple idea, but so effective! I love that I got that bit of char in certain places that I usually don’t get in the oven. I added a few other spices and it turned out great!

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      -Gayle Lindell

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      5 stars
      -These shrimp fajitas are absolutely the best & easiest ever! It’s the only shrimp fajita recipe I will ever use.

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      -Rachael I Carnagey

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      5 stars
      -These were easy and amazing! I added chicken thighs cut up to about the size of the shrimp and pretty much doubled the seasonings. This recipe is a KEEPER! Thank you!

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      -Tess

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      5 stars
      -The fajitas tasted great. TIP: since the broil option on my oven is broken, I cooked it for an extra 4 minutes at 450 degrees. The meal was delicious.

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      -Brenda P Boyd

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      4 stars
      -EXCELLENT RECIPE. so good. I preheated the Pan in oven while preheating so it sizzled when I dumped the shrimp and peppers in. Thank you.

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      -Brenda boyd

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      5 stars
      -We love this recipe. I’m making two giant pans/6 lbs of shrimp each for a picnic 26 people. Do you think I could toast two trays at the same time for furst cook and then finish with the broiling—one pan each? I’m also serving with sliced steak separately. Turning to consolidate time. Advice olease

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      -Amber

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      5 stars
      -This recipe is so delicious! I’d like to make it a bunch. Have you turned the seasonings listed into a “Fajita Mix?” That way when I make it, I can just add a scoop of the bulk of the seasoning? That would be really helpful!

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      -Laura Reese

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      5 stars
      -I am intimidated to cook with shrimp but these sheet pan method made it easy and came out perfectly. Thanks.

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      -kimmy

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      look delicious but I would like to know is it a WW recipe if yes how many point it is for blue green and purple WW plan

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      -Lauri Flaquer

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      5 stars
      -Loved it, but added more spices.
      -When I make this again I’ll mix it up in the am and put it in the oven at night. I know that will make it even more delish.
      -Thanks for the great recipe.

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      -Jennie

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      5 stars
      -Quick, easy & delicious…I added a bit of garlic salt & chili powder after I took the pan out from the broiler. Took a picture but don’t see where to upload & share

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      -Dee

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      5 stars
      -WOW! I made this tonight exactly as stated and they came out fantastic! Pulling that screaming pan out from under the broiler was an added bonus, that’s truly where the magic happens! Five stars all the way!

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      -Johnna

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      4 stars
      -Made this for dinner tonight & it was yummy.. Used low carb tortillas & fajita seasoning premade mix. Very quick & easy!

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      -Amanda

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      5 stars
      -This recipe was excellent! I can’t eat onion or garlic and it turned out delicious even without those ingredients. Super easy and very satisfying

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      -Busy mama

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      5 stars
      -Super easy to make and points for I usually have most the things on hand. Can prep the peppers before for even quicker preparation which is a huge bonus on a busy weeknight. Flavorful but not spicy so appealed to the masses. Cilantro and lime def elevate flavors. Hubs loved the easy cleanup. Will def be part of our usual rotation.

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      -Angela

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      5 stars
      -After 25 years of cooking for severe chicken, fish, walnut, and milk allergies between my husband and 3 kids, THANK YOU SO MUCH for sharing a 10 minute very easy meal with none of the above allergies. I had everything cut and ready for when we got home from my daughters track and field meet, and there was only one disappointment….no fault of yours, my power went out after one minute of turning my oven on when we got home. So, I called a neighbor a couple miles from us and luckily she had power and I baked it at her house….Ugh, no easy meals ever in this house I guess….lol.
      -Definitely a rotation meal in the future. It was so good!!!

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      -Jessica

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      5 stars
      -My family absolutely LOVED this! We wanted to make this at home because we love ordering it out but this was even better! Thank you!

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      -Karen B

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      I see that the recipe is written (and loved by many) to start with raw shrimp, but do you think the recipe could be adjusted to use up some cooked frozen shrimp in my freezer that is begging to be used? I have no idea what I intended to use the cooked frozen shrimp for, but it has been in there for awhile and I am super anxious to try this recipe!

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        -Melissa

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        I think I would cook the bell peppers and onions with all the spices and toss the thawed shrimp with them right out of the oven to warm and season them.

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      -Kathleen A Casale

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      This shrimp recipe for fajitas looks fabulous. Reading all the comments makes me want to try this recipe/method. However, I don’t see the list of spices for the marinade, other than the olive oil. Can someone help me with that?

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    5 Easy Dinner Ideas for Busy Weeknights

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    💛 FREE BONUS 💛

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    My MOST POPULAR dinner recipes for busy nights

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    No. 2 Pencil

    Cook, Bake & Create

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    Sheet Pan Shrimp Fajitas

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    by 93 Comments

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     Sheet Pan Shrimp Fajitas – This shrimp fajita recipe is seriously so easy and delicious! All you have to do is scoop the juicy shrimp, tender bell pepper and onions into a soft warm tortilla for a super fast and easy weeknight dinner!

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    Sheet Pan Shrimp Fajitas Recipe

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    Sheet Pan Shrimp Fajitas

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    The onions and bell pepper are sliced very thin so that they cook at the same rate as the shrimp, and everything is cooked on just one sheet pan. Finish this shrimp fajita recipe with a squeeze of fresh lime juice and chopped cilantro for a dinner that is packed with flavor and veggies! Yum! Just try and resist sneaking bites of this delicious shrimp hot out of the oven!

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    Shrimp Fajita Recipe

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    Shrimp Fajita Ingredients

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    • Shrimp – large peeled and deveined shrimp, tail on or off. Tail-off shrimp are easier to serve after cooking. Tail-on shrimp are pictured here in the photos. For best quality shrimp, buy frozen and thaw at home.
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    • Red Onions – can be substituted with yellow or white onions.
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    • Bell Peppers – yellow, red, orange, or green, if you prefer. I like to use a mix for a colorful dish.
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    • Fajita Seasoning – Chili Powder, Smoked Paprika, Onion Powder, Garlic Powder, Cumin, Salt, and Pepper. Alternatively, you can substitute a store bought fajita seasoning packet.
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    • Olive Oil – or avocado oil
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    • Cilantro
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    • Lime Wedges
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    • Flour Tortillas or Corn Tortillas – for a low-carb version try lettuce warps or carb smart tortillas.
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    Easy shrimp fajita recipe

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    How to Make Sheet Pan Shrimp Fajitas

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    1. In a large bowl, toss together thinly sliced bell pepper, onions, olive oil, and seasonings.
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    2. If you prefer, skip the bowl and mix everything on the sheet pan and toss to coat.
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    3. Roast fajita mixture in the oven at 450 degrees for about 8 minutes.
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    4. Then switch the broiler on and let the shrimp and bell pepper pick up a little char for about 2 minutes.
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    5. Squeeze fresh lime juice over the hot shrimp and veggies and sprinkle with cilantro.
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    6. While the shrimp are cooking, warm fajita-sized tortillas on the stove-top.
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    One Sheet Pan Shrimp Fajitas Recipe

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    What are Good Toppings For Fajitas?

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    • Cheese – Shredded Cheese or Queso Fresco are good options
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    • Sour Cream – the cool tangy topping is perfect with the fajita spices
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    • Guacamole or Sliced Avocados – a delicious way to add extra nutrition and healthy fat
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    • Salsa – a delicious homemade salsa is always a welcome way to add extra flavor
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    • Pico de Gallo – add extra spice and texture
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    Easy Weeknight Dinner

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    What To Serve Alongside Fajitas

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    On busy weeknights, we usually serve fajitas without a side dish. Using just tortillas, avocados, and sour cream to dress them up. But for hosting a bigger weeknight dinner, here are some ideas for side dishes.

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    • Mexican Rice – try stovetop Mexican Rice or Instant Pot Mexican Rice. They are both a reader and family favorites.
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    • Refried Beans – use canned beans with a splash of milk to make them smoother. For homemade refried beans, these Slow Cooker Refried Beans are amazing and make great leftovers.
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    • Black Beans – seasoned canned black beans are a quick way to add fiber to the meal.
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    • Mexican Vegetables – toss zucchini with olive oil and some of the same seasonings as the fajitas for a tasty roasted vegetable.
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    Easy shrimp recipe

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    This is the best 20-minute dinner ever! So flavorful and unbelievably easy to make! I left the tails on the shrimp to make them look a little prettier in the pictures, but they can be removed prior to cooking if you prefer, and definitely remove before eating:0)

    +

    Delicious One Sheet Pan Shrimp Fajitas

    +

    More Fajita Recipes

    +

    If you love quick and delicious meals like this shrimp fajita recipe, you will love these other sheet pan fajita recipes!

    + +


    +    Easy pan sheet meals

    +

    How to Store Leftovers and Reheat

    +

    Store leftovers in the fridge tightly covered in an airtight container for up to three days. These work great for meal prepping! To reheat on the stove, use a large skillet over medium-high heat to quickly warm shrimp and bell peppers. To reheat in the microwave, heat in a microwave safe container for 1 minute, stir and add more time only as needed. Overheating will make the shrimp tough.

    +

    Sheet Pan Shrimp Fajitas Recipe

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    + + + + + +
    +
    +
    +
    4.96 from 46 votes
    +
    +Print +
    +
    +
    Sheet Pan Shrimp Fajitas
    +
    +
    +
    Prep Time
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    10 mins
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    +
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    Cook Time
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    10 mins
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    Total Time
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    20 mins
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    +Servings: 4 +
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    +Calories: 232 kcal +
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    Ingredients
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    +
      +
    • +1 1/2 +pounds +shrimp +peeled and deveined +
      • +
    • +1 +yellow bell pepper +sliced thin +
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    • +1 +red bell pepper +sliced thin +
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    • +1 +orange bell pepper +sliced thin +
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    • +1 +small red onion +sliced thin +
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    • +1 1/2 +tablespoons +extra virgin olive oil +
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    • +1 +teaspoon + kosher salt +
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    • +several turns of freshly ground pepper +
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    • +2 +teaspoon +chili powder +
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    • +1/2 +teaspoon +garlic powder +
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    • +1/2 +teaspoon +onion powder +
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    • +1/2 +teaspoon +ground cumin +
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    • +1/2 +teaspoon +smoked paprika +
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    • +lime +
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    • +fresh cilantro for garnish +
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    • +tortillas +warmed +
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    Instructions
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    +
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    1. +
      Preheat oven to 450 degrees.
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      2. +
    2. +
      In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt and pepper and spices.
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      3. +
    3. +
      Toss to combine.
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      4. +
    4. +
      Spray baking sheet with non stick cooking spray.
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      5. +
    5. +
      Spread shrimp, bell peppers and onions on baking sheet.
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      6. +
    6. +
      Cook at 450 degrees for about 8 minutes. Then turn oven to broil and cook for additional 2 minutes or until shrimp is cooked through.
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      7. +
    7. +
      Squeeze juice from fresh lime over fajita mixture and top with fresh cilantro.
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      8. +
    8. +
      Serve in warm tortillas.
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      9. +
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    Recipe Notes
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    If preferred, remove shrimp tails prior to cooking for easier serving.

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    Nutrition Facts
    +
    Sheet Pan Shrimp Fajitas
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    +
    +Amount Per Serving
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    +Calories 232 +Calories from Fat 63 +
    +
    +
    +% Daily Value* +
    +
    Fat 7g11%
    Saturated Fat 1g6%
    Trans Fat 0.01g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 274mg91%
    Sodium 805mg35%
    Potassium 715mg20%
    Carbohydrates 9g3%
    Fiber 3g13%
    Sugar 4g4%
    Protein 36g72%
    +
    Vitamin A 2346IU47%
    Vitamin C 133mg161%
    Calcium 130mg13%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    +
    +
    +
    +

    More Easy Shrimp Recipes

    + +

     

    +

    One Sheet Pan Shrimp Fajitas - tender juicy shrimp with roasted bell pepper and onion served in a soft warm tortilla. Perfect easy dinner idea!

    +

     

    +

    +

     

    +

    + +

    +
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    5 Easy Dinner Ideas for Busy Weeknights

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    My five FAVORITE recipes for busy families! +

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    • Quick to make
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    Reader Interactions

    Comments

      +
    1. +
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      +Ilene

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      +
      +

      This was delicious! I prepped everything in the morning, so all I had to do was put it on the sheet pan and put it in the oven. I used the same spices, just a little more of each. Thanks for the recipe!

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      +Theresa@aloveafare

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      I have been on a shrimp kick lately. This recipe looks delicious and quick! This works for me. I like using my broiler. It really gives the food that extra something. Lots of oohs and ahhs when it comes out of the broiler.

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      +Stephanie

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      Melissa, the shrimp fajitas look great… definitely going to try them!! Do you use raw shrimp for the recipe?

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      +Evelin

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      Thank you for sharing such an amazingly delicious recipe! It was very easy and quick to make. This one is such a keeper 🙂

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      +Kate

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      This looks awesome!! Have you tried with chicken or steak? I wonder if changing up the meat would change the cook time?

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        +Melissa

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        +
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        Yes, I have a chicken recipe and am working on the steak right now. The link to the chicken fajitas is at the top of the post! Thanks for asking:0)

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      +Stacia

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      5 stars
      +Yummy! We had this last night for dinner and it was a total hit! The spices worked so well with the veggies and shrimp. We are going to try the spice combo on grilled chicken next. I used a large red and green pepper with only 1 lb of shrimp, so I didn’t use all of the spice mixture. I did think the bell peppers released a lot of moisture, so next time I may switch to broil a bit sooner. Oh, I used warm water shrimp from Argentina, so mine took a bit longer to cook (shrimp were larger). We had it with homemade spinach cheese soft shell tacos. Thanks so much for the tasty recipe!

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      +BARB FITZ

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      +
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      5 stars
      +I am deathly allergic to Peppers, so I added chopped asparagus, water chestnuts and mushrooms to this recipe and definitely bake the shrimp with shells on, all the flavor is in the shells, easy to remove after baking…Don’t overbake or shrimp get rubbery, but this is an AWESOME recipe!!!!

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      +Gillian Thompson

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      5 stars
      +These sound amazing, must try them. Have pinned for later and plan to give them a go next week when i’m short on time. Will also feature in my weekly meal plan week #13 with link backs to you.

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      +Kristina Gantt

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      +
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      5 stars
      +Melissa – Thank you for this amazing recipe! So quick, easy and DELICIOUS!! Can’t wait to try more 🙂

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      +T Miller

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      5 stars
      +Made these tonight and they were delicious. Easy prep and 10 minute cooking time. Thanks for sharing!

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      +Kathy

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      Made exactly as recipe stated. ( minus measuring exact amount of spices and oil) this is so easy and delicious! Would never have thought about making them this way. Thanks for sharing!

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      +Cheryl

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      This is so easy and SO delicious. My daughter is coming home from college for the weekend and requested this meal. Happy (and excited) to oblige!

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      +Betsey

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      thanks for this recipe. It was delicious and easy to make. I made it for my son’s birthday! Came out wonderful except for the fact that I peeled and DeVaned The shrimp myself. I must’ve missed a few shells. Next time I’ll spend the extra money and buy it already peeled And deveined.

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      +Elena

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      These were SO. GOOD. After working all day and coming home to an insane toddler, these were easy to prep and get to the table. I served them with cheese, rice, lime cilantro crema, and store bought guacamole. YUM!!! Adding these to our dinner rotation …

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      +Ravin

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      +
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      Could you use cooked shrimp for this? I’ve got a big bag of it in the freezer and trying to find something to make haha.

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      +Scott

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      Take the tails off the shrimp! Nothing like biting into a fajita to hear and feel the crunch of a shrimp tail in your mouth. 😀

      +

      But this looks great. I want some. It’s going to be on my list this month. 🙂

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        +Jennifer Smith

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        +
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        Completely agree! That would be annoying to place all that food in a tortilla and then have to take the tail off.

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      +Heather S

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      I’ve made these (as stated) many times – this is a dinner that hits our table frequently. I serve with avocado slices; sour cream; and black beans cooked with a little cumin and garlic. Delish!

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      +Nancy

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      This was one of the best Pinterest recipes I’ve ever cooked. We will cook it longer next time. Probably 8 minutes and 5 minutes. Seasoning was perfect!! I did marinade the items for about an hour. Delish and simple!!

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      +Chalice M Markus

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      +
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      5 stars
      +I need more of these! This was absolutely delicious and so easy to make! The only thing I’d leave out was the chili powder. I only used a little but I don’t really like hot. But I ate it and it was great! We travel in an RV and this would be so easy to make on the road.

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      +Jennifer f

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      5 stars
      +Made this for dinner tonight. Super easy and as delicious as it looked.

      +

      Thanks – will make this again!

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      +Emily D

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      5 stars
      +Had this recipe last night and it was hands-down delicious! It’s hard to find recipes that my husband and I can agree on! I’ve had great success with many of your recipes and can always trust that they will turn out. So many times, I see something that looks good on a website, but when I actually make it, it’s meh. Your recipes are 100% solid! Thank you!

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      +Lucy Beliveau

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      5 stars
      +Looks fantastic and so easy! We love shrimp and although we live in Canada we’re from Dallas TX where they have the best Mexican food ever and we miss it dreadfully!! Your recipe will be a keeper! Merci Beaucoup! As they say up here in French Canadian Montreal!!

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      +Christina

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      5 stars
      +These are delicious! We have them on a weekly basis. Super easy & quick to the table. My fam loves them!

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      +Chelsie

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      5 stars
      +Amazing recipe!! I cook this at least once every couple weeks. My husband loves it! Wouldn’t change a thing 🙂

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      +Sharif

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      +
      +

      This sounds really good and I want to give it a try tonight. Just wondering, how far away should the oven rack be placed from the broiler element? Is it cool to have it there the whole time? Or should it be at a lower level in the oven and then move it on up when it’s broiler time? Thanks

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      +Rachel

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      5 stars
      +This was amazing ! I’m always looking for quick and healthy week night meals since everyone is always running around after work and this was perfect! Even my picky boyfriend enjoyed it and it got a “definitely have to make this again!” I paired mine with some Romain lettuce leaves instead of tortillas to cut down on the carbs and paired the left overs with some cauliflower rice for fajita bowl lunch for tomorrow !! So yummy! Thanks for sharing!

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      +Laura J

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      Making this again tonight for a dinner party. Easy and very tasty, I cut down on the chili powder as I felt it over powered the shrimp a bit.

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      +Sonja

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      5 stars
      +My best friend & I love this! Very easy to make & very tasty! I’ve made it several times now & look forward to making it again. Thanks for the recipe.

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      +Lin

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      5 stars
      +I’ve made this so many times and love it! Didn’t have enough shrimp the other day and added chicken to it too, it was really good!

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      +Kelly

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      5 stars
      +Made this for dinner tonight, it is so delicious!! I ate it with some cabbage avocado and a jalapeño lime sauce! It was amazing! This will definitely be a staple in my meals!

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      +Ashley

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      5 stars
      +I just wanted to say that I found this recipe about a year ago and it has quickly become a favorite in my household. My fiance loves it and my picky eater 5 year old even loves it. We love it so much that we are sad when we eat it all LOL. So thank you for sharing this one. I look forward to trying more of your recipes.

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      +Ellie L.

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      5 stars
      +Great recipe! I cut the recipe in fourth, and it turned out great! I never considered ending my earlier attempts on broil, it’s a simple idea, but so effective! I love that I got that bit of char in certain places that I usually don’t get in the oven. I added a few other spices and it turned out great!

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      +Gayle Lindell

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      +
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      5 stars
      +These shrimp fajitas are absolutely the best & easiest ever! It’s the only shrimp fajita recipe I will ever use.

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      +Rachael I Carnagey

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      +
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      5 stars
      +These were easy and amazing! I added chicken thighs cut up to about the size of the shrimp and pretty much doubled the seasonings. This recipe is a KEEPER! Thank you!

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      +Tess

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      5 stars
      +The fajitas tasted great. TIP: since the broil option on my oven is broken, I cooked it for an extra 4 minutes at 450 degrees. The meal was delicious.

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      +Brenda P Boyd

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      4 stars
      +EXCELLENT RECIPE. so good. I preheated the Pan in oven while preheating so it sizzled when I dumped the shrimp and peppers in. Thank you.

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      +Brenda boyd

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      5 stars
      +We love this recipe. I’m making two giant pans/6 lbs of shrimp each for a picnic 26 people. Do you think I could toast two trays at the same time for furst cook and then finish with the broiling—one pan each? I’m also serving with sliced steak separately. Turning to consolidate time. Advice olease

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      +Amber

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      5 stars
      +This recipe is so delicious! I’d like to make it a bunch. Have you turned the seasonings listed into a “Fajita Mix?” That way when I make it, I can just add a scoop of the bulk of the seasoning? That would be really helpful!

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      +Laura Reese

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      5 stars
      +I am intimidated to cook with shrimp but these sheet pan method made it easy and came out perfectly. Thanks.

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      +kimmy

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      look delicious but I would like to know is it a WW recipe if yes how many point it is for blue green and purple WW plan

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      +Lauri Flaquer

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      5 stars
      +Loved it, but added more spices.
      +When I make this again I’ll mix it up in the am and put it in the oven at night. I know that will make it even more delish.
      +Thanks for the great recipe.

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      +Jennie

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      5 stars
      +Quick, easy & delicious…I added a bit of garlic salt & chili powder after I took the pan out from the broiler. Took a picture but don’t see where to upload & share

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      +Dee

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      5 stars
      +WOW! I made this tonight exactly as stated and they came out fantastic! Pulling that screaming pan out from under the broiler was an added bonus, that’s truly where the magic happens! Five stars all the way!

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      +Johnna

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      4 stars
      +Made this for dinner tonight & it was yummy.. Used low carb tortillas & fajita seasoning premade mix. Very quick & easy!

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      +Amanda

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      5 stars
      +This recipe was excellent! I can’t eat onion or garlic and it turned out delicious even without those ingredients. Super easy and very satisfying

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      +Busy mama

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      5 stars
      +Super easy to make and points for I usually have most the things on hand. Can prep the peppers before for even quicker preparation which is a huge bonus on a busy weeknight. Flavorful but not spicy so appealed to the masses. Cilantro and lime def elevate flavors. Hubs loved the easy cleanup. Will def be part of our usual rotation.

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      +Angela

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      5 stars
      +After 25 years of cooking for severe chicken, fish, walnut, and milk allergies between my husband and 3 kids, THANK YOU SO MUCH for sharing a 10 minute very easy meal with none of the above allergies. I had everything cut and ready for when we got home from my daughters track and field meet, and there was only one disappointment….no fault of yours, my power went out after one minute of turning my oven on when we got home. So, I called a neighbor a couple miles from us and luckily she had power and I baked it at her house….Ugh, no easy meals ever in this house I guess….lol.
      +Definitely a rotation meal in the future. It was so good!!!

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      +Jessica

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      5 stars
      +My family absolutely LOVED this! We wanted to make this at home because we love ordering it out but this was even better! Thank you!

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      +Karen B

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      I see that the recipe is written (and loved by many) to start with raw shrimp, but do you think the recipe could be adjusted to use up some cooked frozen shrimp in my freezer that is begging to be used? I have no idea what I intended to use the cooked frozen shrimp for, but it has been in there for awhile and I am super anxious to try this recipe!

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        +Melissa

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        I think I would cook the bell peppers and onions with all the spices and toss the thawed shrimp with them right out of the oven to warm and season them.

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      +Kathleen A Casale

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      +

      This shrimp recipe for fajitas looks fabulous. Reading all the comments makes me want to try this recipe/method. However, I don’t see the list of spices for the marinade, other than the olive oil. Can someone help me with that?

      +
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      Reply
      +
      + +
      73. +
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    + + + + + + + + + + + + + + + + + + + + + diff --git a/tests/test_data/number2pencil_2.testhtml b/tests/test_data/number2pencil_2.testhtml index 44af79893..91546b67d 100644 --- a/tests/test_data/number2pencil_2.testhtml +++ b/tests/test_data/number2pencil_2.testhtml @@ -1,1370 +1,1383 @@ - - - - - - - + - gtag('config', 'UA-30304056-1', { 'anonymize_ip': true }); - - - - - - - - - - - - - - - - - - - - - - - -Sheet Pan Strawberry Shortcake Recipe - No. 2 Pencil - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
    -
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    No. 2 Pencil

    Cook, Bake & Create

    -

    Sheet Pan Strawberry Shortcake Recipe

    -

    by 3 Comments

    -
    -

    Sheet Pan Strawberry Shortcake Recipe – buttery homemade shortcake with whipped cream and fresh strawberries. It’s the ultimate summer dessert for a crowd!

    -

    -

    Sheet Pan Strawberry Shortcake

    -

    If you need an easy show stopping dessert loaded with summer flavor, this is a must make! A homemade buttery shortcake baked from scratch on a standard sized half sheet pan. Then topped with freshly whipped cream and juicy sliced strawberries. I’ve also included directions for a flag version which would would be so fun for 4th of July! Scroll past the recipe card for 4th of July Strawberry Shortcake Instructions.

    -

    -

    Sheet Pan Strawberry Shortcake Ingredients

    -

    Cake Ingredients

    -
      -
    • Flour
      • -
    • Sugar
      • -
    • Baking Powder
      • -
    • Salt – use table salt, if using Kosher salt increase amount used.
      • -
    • Butter unsalted, if using salted butter slightly decrease amount of salt in the recipe.
      • -
    • Eggs
      • -
    • Heavy Whipping Cream
      • -
    • Vanilla Extract
      • -
    -

    Whipped Cream Topping

    -
      -
    • Heavy Whipping Cream
      • -
    • Powdered Sugar
      • -
    -

    Strawberry Toppings

    -
      -
    • Fresh Strawberries – this would be a beautiful dessert with any berry, mixed and alone. Try blueberries, blackberries, or raspberries.
      • -
    • Sugar
      • -
    • Fresh Lemon Juice
      • -
    -

    -

    How to Make Sheet Pan Strawberry Shortcake

    -
      -
    1. Use a 18×13 non stick baking sheet or jelly roll pan. If you don’t have a non stick sheet pan, line a standard sheet pan with parchment paper.
      2. -
    2. To make the shortcake, you will need to cut cold butter into the dry ingredients. You can use a food processor, a pastry blender, two butter knives, or even a fork. Cut butter into flour, sugar, baking powder, and salt until mixture texture resembles coarse crumbs.
      3. -
    3. Stir in lightly beaten eggs, heavy cream, and vanilla extract. Transfer dough to sheet pan and use slightly damp hands to pat dough into place. Use a large spoon or spatula to spread the dough evenly.
      4. -
    4. Bake in preheated oven set to 400 degrees for 15-20 minutes, or until a light golden brown.
      5. -
    5. Remove from oven and place pan on a wire rack to cool.
      6. -
    6. While shortcake is cooling, prepare strawberries and whipped cream.
      7. -
    7. Whip the cream and then prepare the strawberries.
      8. -
    -

    -

    Recipe Tips

    -
      -
    1. Use chamomile flowers, which are edible, to decorate top of strawberry shortcake. I love that they look similar to strawberry flowers.
      2. -
    2. Cooking time for the shortcake can vary depending on the sheet pan. A dark heavy sheet pan will brown the shortcake quicker on the bottom than a bright silver shiny sheet pan will.
      3. -
    3. Use a non stick sheet pan. If you don’t have a non stick sheet pan, line the sheet pan with parchment paper.
      4. -
    4. Use a plastic or silicone spatula to cut the shortcake to avoid scratching the pan.
      5. -
    5. Prepare the whipped cream and the strawberries right before assembly. This will keep the strawberries and whipped cream from breaking down. Preparing the strawberries ahead will make them release a lot of juice, and for this particular recipe we don’t want the strawberries to be overly liquidy.
      6. -
    6. Assemble shortcake right before serving.
      7. -
    -

    -

    Can I Make the Sheet Pan Strawberry Shortcake Ahead?

    -

    The shortcake is a slightly sweetened biscuit dough, so it is best eaten the same day it is baked. To make ahead, bake the shortcake in the morning, then prepare the whipped cream and strawberries within an hour of serving and keep refrigerated. Assemble right before serving.

    -

    -

    How to Store Leftover Strawberry Shortcake

    -

    This strawberry shortcake is best served the same day, but is fine to be stored in the refrigerator as leftovers. The cake will be a little denser due to the cold from the refrigerator and the whipped cream and strawberry juice will start to be absorbed into the cake. Cover the entire dessert with plastic wrap and store in the refrigerator for 2-3 days.

    -

    -

    More Summer Dessert Recipes

    - -

    -
    -
    -
    5 from 3 votes
    -
    -Print -
    -
    -
    Sheet Pan Strawberry Shortcake Recipe
    -
    -
    -
    Prep Time
    -
    30 mins
    -
    -
    -
    Cook Time
    -
    15 mins
    -
    -
     
    -
    -
    -
    -
    -
    -Course: - -Dessert -
    -
    -Cuisine: - -American -
    -
    -Keyword: - -Strawberry Shortcake -
    -
    -Servings: 12 -
    -
    -Calories: 652 kcal -
    -
    -
    -
    Ingredients
    -
    -
    Shortcake
    -
      -
    • -3 1/2 -cups -all-purpose flour -
      • -
    • -3/4 -cup -sugar -granulated -
      • -
    • -5 -teaspoons -baking powder -
      • -
    • -1/2 -teaspoon -table salt -
      • -
    • -1 -cup -unsalted butter -cold, 2 sticks -
      • -
    • -2 -eggs -lightly beaten -
      • -
    • -2 -cups -heavy whipping cream -
      • -
    • -1 -teaspoon -pure vanilla extract -
      • -
    -
    -
    -
    Whipped Cream
    -
      -
    • -2 -cups -heavy whipping cream -
      • -
    • -1/3 -cup -powdered sugar -
      • -
    -
    -
    -
    Strawberry Topping
    -
      -
    • -2 -pounds -strawberries -washed and sliced -
      • -
    • -1/4 -cup -sugar -granulated, more or less depending on berry sweetness -
      • -
    • -1 -teaspoon -fresh lemon juice -
      • -
    • -chamomile flowers -optional -
      • -
    -
    -
    -
    -
    Instructions
    -
    -
    Shortcake
    -
      -
    1. -

      Preheat oven to 400℉ and set aside a non stick 13x10 sheet pan.

      -
      2. -
    2. -

      If using a food processor, add flour, sugar, baking powder, and salt in food processor. Pulse briefly to combine. Add cold butter to food processor and pulse briefly several times until butter is combined with flour and mixture resembles coarse sand. Transfer mixture to mixing bowl and stir in eggs, heavy whipping cream, and vanilla extract. Stir just until combined.

      -
      3. -
    3. -

      Transfer shortcake dough to sheet pan and use slightly damp hand to spread dough evenly on sheet pan. Use a spoor or spatula to smooth dough.

      -
      4. -
    4. -

      Bake for 20-25 minutes until shortcake is golden brown. Remove and let cool completely.

      -
      5. -
    -
    -
    -
    Whipped Cream
    -
      -
    1. -

      In a large bowl, use an electric mixer to beat heavy whipping cream and powdered sugar together until soft peaks form. Do not over beat. You can also use a stand mixer with a whisk attachment.

      -
      2. -
    -
    -
    -
    Strawberry Topping
    -
      -
    1. -

      Slice strawberries and mix with sugar and lemon juice.

      -
      2. -
    -
    -
    -
    To Assemble Strawberry Shortcake
    -
      -
    1. -

      Let shortcake cool, then top with whipped cream, followed by strawberries. Serve immediately for best results.

      -
      2. -
    -
    -
    -
    -
    Nutrition Facts
    -
    Sheet Pan Strawberry Shortcake Recipe
    -
    -
    -Amount Per Serving
    -
    -Calories 652 -Calories from Fat 405 -
    -
    -
    -% Daily Value* -
    -
    Fat 45g69%
    Saturated Fat 28g175%
    Trans Fat 1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 12g
    Cholesterol 158mg53%
    Sodium 134mg6%
    Potassium 414mg12%
    Carbohydrates 57g19%
    Fiber 3g13%
    Sugar 26g29%
    Protein 8g16%
    -
    Vitamin A 1688IU34%
    Vitamin C 45mg55%
    Calcium 151mg15%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    -
    -
    -
    -

    Flag Strawberry Shortcake Instructions

    -

    To decorate the Sheet Pan Strawberry Shortcake as a flag:

    -
      -
    1. Prepare shortcake according to instructions, but instead of slicing the strawberries, cut them in half before adding sugar and lemon juice.
      2. -
    2. In a separate bowl, toss a small amount of blueberries with a sprinkle of sugar and lemon juice.
      3. -
    3. Before serving, arrange shortcake as pictured.
      4. -
    4. Use chamomile flowers as star accents.
      5. -
    -

    - -
    -
    -

    5 Easy Dinner Ideas for Busy Weeknights

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    -

    My five FAVORITE recipes for busy families! -

      -
    • Quick to make
      • -
    • Light on your budget
      • -
    • Easy to clean-up
      • -
    • and...most important...absolutely DELICIOUS
      • -


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    Comments

      -
    1. -
      -
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      -Katie

      -

      -
      -

      5 stars
      -Such a good idea for feeding a lot of people! I love how easy it is to make and assemble too.

      -
      -
      Reply
      -
      -
      2. -
    2. -
      -
      -

      -Sharina

      -

      -
      -

      5 stars
      -Brought this sheet pan strawberry shortcake to our dinner party, it was a hit! It tasted so decadent and bursting with flavors!

      -
      -
      Reply
      -
      -
      3. -
    3. -
      -
      -

      -Natasha

      -

      -
      -

      5 stars
      -This Strawberry Shortcake recipe is a must try! The recipe is so good that the results were amazing.

      -
      -
      Reply
      -
      -
      4. -
    -

    Leave a Reply

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    -     -
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    -
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    5 Easy Dinner Ideas for Busy Weeknights

    -
    -
    -
    -
    -
    -
    -

    💛 FREE BONUS 💛

    -

    My MOST POPULAR dinner recipes for busy nights

    -
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    - - - - -
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    - - - - - - - - - - - - - - - - - - - - + + +Sheet Pan Strawberry Shortcake Recipe - No. 2 Pencil + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
    +
    + +
    +

    No. 2 Pencil

    Cook, Bake & Create

    +

    Sheet Pan Strawberry Shortcake Recipe

    +

    by 3 Comments

    +
    +

    Sheet Pan Strawberry Shortcake Recipe – buttery homemade shortcake with whipped cream and fresh strawberries. It’s the ultimate summer dessert for a crowd!

    +

    +

    Sheet Pan Strawberry Shortcake

    +

    If you need an easy show stopping dessert loaded with summer flavor, this is a must make! A homemade buttery shortcake baked from scratch on a standard sized half sheet pan. Then topped with freshly whipped cream and juicy sliced strawberries. I’ve also included directions for a flag version which would would be so fun for 4th of July! Scroll past the recipe card for 4th of July Strawberry Shortcake Instructions.

    +

    +

    Sheet Pan Strawberry Shortcake Ingredients

    +

    Cake Ingredients

    +
      +
    • Flour
      • +
    • Sugar
      • +
    • Baking Powder
      • +
    • Salt – use table salt, if using Kosher salt increase amount used.
      • +
    • Butter unsalted, if using salted butter slightly decrease amount of salt in the recipe.
      • +
    • Eggs
      • +
    • Heavy Whipping Cream
      • +
    • Vanilla Extract
      • +
    +

    Whipped Cream Topping

    +
      +
    • Heavy Whipping Cream
      • +
    • Powdered Sugar
      • +
    +

    Strawberry Toppings

    +
      +
    • Fresh Strawberries – this would be a beautiful dessert with any berry, mixed and alone. Try blueberries, blackberries, or raspberries.
      • +
    • Sugar
      • +
    • Fresh Lemon Juice
      • +
    +

    +

    How to Make Sheet Pan Strawberry Shortcake

    +
      +
    1. Use a 18×13 non stick baking sheet or jelly roll pan. If you don’t have a non stick sheet pan, line a standard sheet pan with parchment paper.
      2. +
    2. To make the shortcake, you will need to cut cold butter into the dry ingredients. You can use a food processor, a pastry blender, two butter knives, or even a fork. Cut butter into flour, sugar, baking powder, and salt until mixture texture resembles coarse crumbs.
      3. +
    3. Stir in lightly beaten eggs, heavy cream, and vanilla extract. Transfer dough to sheet pan and use slightly damp hands to pat dough into place. Use a large spoon or spatula to spread the dough evenly.
      4. +
    4. Bake in preheated oven set to 400 degrees for 15-20 minutes, or until a light golden brown.
      5. +
    5. Remove from oven and place pan on a wire rack to cool.
      6. +
    6. While shortcake is cooling, prepare strawberries and whipped cream.
      7. +
    7. Whip the cream and then prepare the strawberries.
      8. +
    +

    +

    Recipe Tips

    +
      +
    1. Use chamomile flowers, which are edible, to decorate top of strawberry shortcake. I love that they look similar to strawberry flowers.
      2. +
    2. Cooking time for the shortcake can vary depending on the sheet pan. A dark heavy sheet pan will brown the shortcake quicker on the bottom than a bright silver shiny sheet pan will.
      3. +
    3. Use a non stick sheet pan. If you don’t have a non stick sheet pan, line the sheet pan with parchment paper.
      4. +
    4. Use a plastic or silicone spatula to cut the shortcake to avoid scratching the pan.
      5. +
    5. Prepare the whipped cream and the strawberries right before assembly. This will keep the strawberries and whipped cream from breaking down. Preparing the strawberries ahead will make them release a lot of juice, and for this particular recipe we don’t want the strawberries to be overly liquidy.
      6. +
    6. Assemble shortcake right before serving.
      7. +
    +

    +

    Can I Make the Sheet Pan Strawberry Shortcake Ahead?

    +

    The shortcake is a slightly sweetened biscuit dough, so it is best eaten the same day it is baked. To make ahead, bake the shortcake in the morning, then prepare the whipped cream and strawberries within an hour of serving and keep refrigerated. Assemble right before serving.

    +

    +

    How to Store Leftover Strawberry Shortcake

    +

    This strawberry shortcake is best served the same day, but is fine to be stored in the refrigerator as leftovers. The cake will be a little denser due to the cold from the refrigerator and the whipped cream and strawberry juice will start to be absorbed into the cake. Cover the entire dessert with plastic wrap and store in the refrigerator for 2-3 days.

    +

    +

    More Summer Dessert Recipes

    + +

    +
    +
    +
    5 from 3 votes
    +
    +Print +
    +
    +
    Sheet Pan Strawberry Shortcake Recipe
    +
    +
    +
    Prep Time
    +
    30 mins
    +
    +
    +
    Cook Time
    +
    15 mins
    +
    +
     
    +
    +
    +
    +
    +
    +Course: + +Dessert +
    +
    +Cuisine: + +American +
    +
    +Keyword: + +Strawberry Shortcake +
    +
    +Servings: 12 +
    +
    +Calories: 652 kcal +
    +
    +
    +
    Ingredients
    +
    +
    Shortcake
    +
      +
    • +3 1/2 +cups +all-purpose flour +
      • +
    • +3/4 +cup +sugar +granulated +
      • +
    • +5 +teaspoons +baking powder +
      • +
    • +1/2 +teaspoon +table salt +
      • +
    • +1 +cup +unsalted butter +cold, 2 sticks +
      • +
    • +2 +eggs +lightly beaten +
      • +
    • +2 +cups +heavy whipping cream +
      • +
    • +1 +teaspoon +pure vanilla extract +
      • +
    +
    +
    +
    Whipped Cream
    +
      +
    • +2 +cups +heavy whipping cream +
      • +
    • +1/3 +cup +powdered sugar +
      • +
    +
    +
    +
    Strawberry Topping
    +
      +
    • +2 +pounds +strawberries +washed and sliced +
      • +
    • +1/4 +cup +sugar +granulated, more or less depending on berry sweetness +
      • +
    • +1 +teaspoon +fresh lemon juice +
      • +
    • +chamomile flowers +optional +
      • +
    +
    +
    +
    +
    Instructions
    +
    +
    Shortcake
    +
      +
    1. +

      Preheat oven to 400℉ and set aside a non stick 13x10 sheet pan.

      +
      2. +
    2. +

      If using a food processor, add flour, sugar, baking powder, and salt in food processor. Pulse briefly to combine. Add cold butter to food processor and pulse briefly several times until butter is combined with flour and mixture resembles coarse sand. Transfer mixture to mixing bowl and stir in eggs, heavy whipping cream, and vanilla extract. Stir just until combined.

      +
      3. +
    3. +

      Transfer shortcake dough to sheet pan and use slightly damp hand to spread dough evenly on sheet pan. Use a spoor or spatula to smooth dough.

      +
      4. +
    4. +

      Bake for 20-25 minutes until shortcake is golden brown. Remove and let cool completely.

      +
      5. +
    +
    +
    +
    Whipped Cream
    +
      +
    1. +

      In a large bowl, use an electric mixer to beat heavy whipping cream and powdered sugar together until soft peaks form. Do not over beat. You can also use a stand mixer with a whisk attachment.

      +
      2. +
    +
    +
    +
    Strawberry Topping
    +
      +
    1. +

      Slice strawberries and mix with sugar and lemon juice.

      +
      2. +
    +
    +
    +
    To Assemble Strawberry Shortcake
    +
      +
    1. +

      Let shortcake cool, then top with whipped cream, followed by strawberries. Serve immediately for best results.

      +
      2. +
    +
    +
    +
    +
    Nutrition Facts
    +
    Sheet Pan Strawberry Shortcake Recipe
    +
    +
    +Amount Per Serving
    +
    +Calories 652 +Calories from Fat 405 +
    +
    +
    +% Daily Value* +
    +
    Fat 45g69%
    Saturated Fat 28g175%
    Trans Fat 1g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 12g
    Cholesterol 158mg53%
    Sodium 134mg6%
    Potassium 414mg12%
    Carbohydrates 57g19%
    Fiber 3g13%
    Sugar 26g29%
    Protein 8g16%
    +
    Vitamin A 1688IU34%
    Vitamin C 45mg55%
    Calcium 151mg15%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    +
    +
    +
    +

    Flag Strawberry Shortcake Instructions

    +

    To decorate the Sheet Pan Strawberry Shortcake as a flag:

    +
      +
    1. Prepare shortcake according to instructions, but instead of slicing the strawberries, cut them in half before adding sugar and lemon juice.
      2. +
    2. In a separate bowl, toss a small amount of blueberries with a sprinkle of sugar and lemon juice.
      3. +
    3. Before serving, arrange shortcake as pictured.
      4. +
    4. Use chamomile flowers as star accents.
      5. +
    +

    + +
    +
    +

    5 Easy Dinner Ideas for Busy Weeknights

    +
    + + +

    +

    My five FAVORITE recipes for busy families! +

      +
    • Quick to make
      • +
    • Light on your budget
      • +
    • Easy to clean-up
      • +
    • and...most important...absolutely DELICIOUS
      • +


    +

    +
    +
    +
    + + +
    + + + +
    + +
    +
    + + +
    +
    + + +
    +
    + + +
    + + + +We won't send you spam. Unsubscribe at any time. +Powered by ConvertKit + +
    +
    +
    + +

    +

    Reader Interactions

    Comments

      +
    1. +
      +
      +

      +Katie

      +

      +
      +

      5 stars
      +Such a good idea for feeding a lot of people! I love how easy it is to make and assemble too.

      +
      +
      Reply
      +
      +
      2. +
    2. +
      +
      +

      +Sharina

      +

      +
      +

      5 stars
      +Brought this sheet pan strawberry shortcake to our dinner party, it was a hit! It tasted so decadent and bursting with flavors!

      +
      +
      Reply
      +
      +
      3. +
    3. +
      +
      +

      +Natasha

      +

      +
      +

      5 stars
      +This Strawberry Shortcake recipe is a must try! The recipe is so good that the results were amazing.

      +
      +
      Reply
      +
      +
      4. +
    +

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    + +
    +Recipe Rating +




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    +
    +
    +
    +
    +

    5 Easy Dinner Ideas for Busy Weeknights

    +
    +
    +
    +
    +
    +
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    💛 FREE BONUS 💛

    +

    My MOST POPULAR dinner recipes for busy nights

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    +
    +
    + + + + + + + + + + + + + + + + + + + + + diff --git a/tests/test_data/nutritionbynathalie.testhtml b/tests/test_data/nutritionbynathalie.testhtml index 9c0d1e6dc..e0ffefe25 100644 --- a/tests/test_data/nutritionbynathalie.testhtml +++ b/tests/test_data/nutritionbynathalie.testhtml @@ -7,9 +7,10 @@ - + + @@ -49,41 +50,21 @@ } window.thunderboltTag = "libs-releases-GA-local" - window.thunderboltVersion = "1.11146.0" + window.thunderboltVersion = "1.12973.0" })(); - - - - - - - - - - - - - + - - + - - + + + + - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - + + + - + + - - - @@ -219,35 +116,15 @@ var e=function(t,n){return e=Object.setPrototypeOf||{__proto__:[]}instanceof Arr - - - - - - - - + - - - - + - + @@ -255,40 +132,160 @@ var e=function(t,n){return e=Object.setPrototypeOf||{__proto__:[]}instanceof Arr - - - - - - + + + + + + + Mexican Cauliflower Rice - - + + - + - - - - - - - + @@ -297,18 +294,12 @@ var e=function(t,n){return e=Object.setPrototypeOf||{__proto__:[]}instanceof Arr var bodyCacheable = true; var exclusionReason = {"shouldRender":true,"forced":false}; - var ssrInfo = {"renderBodyTime":3534,"renderTimeStamp":1666818340110} + var ssrInfo = {"cacheExclusionReason":"","renderBodyTime":2375,"renderTimeStamp":1697060536235} - - @@ -338,178 +329,315 @@ var e=function(t,n){return e=Object.setPrototypeOf||{__proto__:[]}instanceof Arr } - - -
     

    Mexican Cauliflower Rice

    Ingredients:

    • 1 bag fresh or frozen cauliflower rice (if using fresh cauliflower rice, add olive oil, avocado oil or coconut oil to pan)

    • 1-2 Tbsp olive oil

    • 1/4 teaspoon turmeric

    • 1/4 teaspoon cayenne pepper (optional)

    • 1/2 teaspoon garlic powder

    • 3/4 cup salsa

    • vegan chive or scallion cream cheese

    • fresh cilantro, chopped

    • sea salt and pepper to taste

    Directions:

    1. Heat a pan on medium heat with oil.

    2. Add the cauliflower and allow it to cook for about 5 minutes (should be nearly fully cooked).

    3. Turn heat down to low and add turmeric, cayenne, garlic powder, salsa, salt and pepper and continue to cook until done (about 2-3 more minutes).

    4. Stir in vegan cream cheese and cilantro. Serve immediately and enjoy!

     
    +

    Ingredients:

    • 1 bag fresh or frozen cauliflower rice (if using fresh cauliflower rice, add olive oil, avocado oil or coconut oil to pan)

    • 1-2 Tbsp olive oil

    • 1/4 teaspoon turmeric

    • 1/4 teaspoon cayenne pepper (optional)

    • 1/2 teaspoon garlic powder

    • 3/4 cup salsa

    • vegan chive or scallion cream cheese

    • fresh cilantro, chopped

    • sea salt and pepper to taste

    Directions:

    1. Heat a pan on medium heat with oil.

    2. Add the cauliflower and allow it to cook for about 5 minutes (should be nearly fully cooked).

    3. Turn heat down to low and add turmeric, cayenne, garlic powder, salsa, salt and pepper and continue to cook until done (about 2-3 more minutes).

    4. Stir in vegan cream cheese and cilantro. Serve immediately and enjoy!

    bottom of page
    + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + @@ -531,7 +667,7 @@ url("https://static.wixstatic.com/ufonts/5f22a0_59b2e7e6a9fd4824a1269b10365b5568 - + diff --git a/tests/test_data/nytimes.testhtml b/tests/test_data/nytimes.testhtml index 998639dfb..7b6d97909 100644 --- a/tests/test_data/nytimes.testhtml +++ b/tests/test_data/nytimes.testhtml @@ -1 +1 @@ -Cacio e Pepe Crackers Recipe - NYT Cooking

    Cacio e Pepe Crackers

    By Laurie Ellen Pellicano

    Cacio e Pepe Crackers
    Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
    Time
    45 minutes, plus chilling
    Rating
    4(226)
    Notes
    Read community notes

    These quick, easy crackers are a crispy twist on the classic pasta dish, and an excellent cocktail hour snack. Rolling the freshly made dough between sheets of parchment expedites chilling, then cutting crackers with a pastry wheel (or pizza cutter) reduces waste. Do grate your own cheese for this instead of using store-bought, pre-grated cheese, as it plays an integral role in making the dough moist. These cheesy crackers can be kept simple, allowing cheese and pepper to dominate, or gussied up with any combination of onion powder, ground mustard or garlic powder, depending on your preference. This recipe makes a large batch, but the crackers will keep for up to one month, depending on your snack habits.

    • or to save this recipe.

    • Subscriber benefit: give recipes to anyone
      As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
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    • Print Options

    Advertisement

    Ingredients

    Yield:5 cups (about 120 to 160 crackers)
    • 1½cups/190 grams unbleached all-purpose flour (see Tip)
    • 1tablespoon freshly ground black pepper, plus more for finishing
    • ½teaspoon kosher salt
    • ½teaspoon onion powder (optional)
    • ½teaspoon ground mustard (optional)
    • ⅛teaspoon garlic powder (optional)
    • 5ounces/145 grams white Cheddar, roughly grated (about 1¼ cups packed)
    • 3ounces/85 grams Asiago cheese, roughly grated (about ¾ cup)
    • 5tablespoons/70 grams unsalted butter, cold and cubed
    • ¼cup/25 grams finely ground Pecorino Romano cheese (or Parmigiano-Reggiano or more Asiago), for sprinkling
    Ingredient Substitution Guide
    Nutritional analysis per serving (10 servings)

    233 calories; 14 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 10 grams protein; 282 milligrams sodium

    Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

    Powered by

    Preparation

    1. Step 1

      In the bowl of a food processor, add the flour, pepper, salt and spices (if using), and pulse to combine.

    2. Step 2

      Add the Cheddar, Asiago and butter, and pulse several times, then let the mixer run until the dough comes mostly together around the blade, 1 to 3 minutes. It’s OK if the dough is a little pebbly, but it should clump easily when you squeeze it. (You can also prepare this dough by hand, though you’ll need to bring the butter to room temperature first. Mix all your dry ingredients in a medium bowl. Then, in a large bowl, mix Cheddar, Asiago and butter to form a paste. Add the flour mixture and knead the dough together.)

    3. Step 3

      Pull your dough out of your bowl onto a flat surface and gently knead it into a smooth ball. Split your dough in half and shape each half into a rectangle. Using a rolling pin, roll each piece until about ½-inch thick, dusting a tiny bit of flour on your pin, if needed, to prevent the dough from sticking. (If you don’t want to bake all the crackers now, you can freeze dough in ½-inch-thick blocks.)

    4. Step 4

      Place a piece of dough in the center of an 18-inch-long piece of parchment paper. Roll the dough on the parchment paper, working from the center outward. (You want the dough to adhere to the bottom layer of parchment, but if your rolling pin sticks to the surface, lightly dust it with flour.) When your dough is about ¼-inch thick, lay another piece of parchment, plastic wrap, or a silicone baking mat over the surface of your dough. Continue to roll the dough out ⅛- to 1/16-inch thick, as thin as your arms will allow, pressing together any cracks that may form. (You can also use an etching motion, moving your pin from the center out toward the edges across your dough.) Rotate the parchment in front of you with every few strokes to ensure you are rolling the dough evenly.

    5. Step 5

      Peel back the top layer of parchment and sprinkle the surface with half the Pecorino Romano and a dozen or so grinds of black pepper across the surface. Lightly roll over once more with your rolling pin so the cheese and pepper adheres to the cracker dough. Transfer this sheeted dough onto a baking sheet and chill in the fridge or freezer until firm, about 15 minutes. (If you let it chill longer, just pull it out and let it temper a bit before proceeding.) Repeat with the second piece of dough.

    6. Step 6

      When the dough is nearly chilled, arrange the racks in the upper and lower third of the oven and heat to 325 degrees. Remove one sheet of dough from the tray and place on a work surface.

    7. Step 7

      Using a pastry wheel (fluted is nice), pizza cutter or a sharp knife and a ruler, cut 1-inch squares across the surface of the dough. (A 1-inch-thick ruler or tracer made from card stock or cardboard comes in handy here.) Transfer crackers to parchment-lined baking sheets with ½-inch space in between. (They will not spread much.) If your dough warms up or is difficult to peel and place, just slip it back into the freezer still attached to your parchment paper and let it firm up, then proceed.

    8. Step 8

      Bake the crackers in the center of your oven for 14 to 20 minutes (depending on thickness), rotating trays midway through baking to ensure they color evenly. Crackers will be just golden at the edges and the surface should be firm to the touch. You want them to dry crisp. (Test by pulling one cracker off the tray, let it quickly cool and break it in half to see how it snaps.) Remove from the oven and cool on trays.

    9. Step 9

      Once fully cooled, store crackers in a tin or covered container for up to 4 weeks.

    Tip
    • When working with flour, measuring by weight is always more accurate than measuring by cups, which can vary depending on whether you spoon your flour into your cups or you scoop the cup measurement directly into the flour. Learning how to adjust for your cup is like learning to adjust for hot spots in your oven. If you spoon your flour into your cup, 1½ cups is accurate, but if you pack your flour more densely by scooping it, you should use only 1¼ cups flour.

    Ratings

    4 out of 5
    226 user ratings
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    or to rate this recipe.

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    or to mark this recipe as cooked.

    Private Notes

    Leave a Private Note on this recipe and see it here.

    Cooking Notes

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    Recipe Tags

    or to save this recipe.

    Trending on Cooking

    Cooking Guides

    \ No newline at end of file +Cacio e Pepe Crackers Recipe - NYT Cooking

    Cacio e Pepe Crackers

    By Laurie Ellen Pellicano

    Cacio e Pepe Crackers
    Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
    Time
    45 minutes, plus chilling
    Rating
    4(228)
    Notes
    Read community notes

    These quick, easy crackers are a crispy twist on the classic pasta dish, and an excellent cocktail hour snack. Rolling the freshly made dough between sheets of parchment expedites chilling, then cutting crackers with a pastry wheel (or pizza cutter) reduces waste. Do grate your own cheese for this instead of using store-bought, pre-grated cheese, as it plays an integral role in making the dough moist. These cheesy crackers can be kept simple, allowing cheese and pepper to dominate, or gussied up with any combination of onion powder, ground mustard or garlic powder, depending on your preference. This recipe makes a large batch, but the crackers will keep for up to one month, depending on your snack habits.

    • or to save this recipe.

    • Subscriber benefit: give recipes to anyone
      As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
      Subscribe

    • Print Options

    Advertisement

    Ingredients

    Yield:5 cups (about 120 to 160 crackers)
    • 1½cups/190 grams unbleached all-purpose flour (see Tip)
    • 1tablespoon freshly ground black pepper, plus more for finishing
    • ½teaspoon kosher salt
    • ½teaspoon onion powder (optional)
    • ½teaspoon ground mustard (optional)
    • ⅛teaspoon garlic powder (optional)
    • 5ounces/145 grams white Cheddar, roughly grated (about 1¼ cups packed)
    • 3ounces/85 grams Asiago cheese, roughly grated (about ¾ cup)
    • 5tablespoons/70 grams unsalted butter, cold and cubed
    • ¼cup/25 grams finely ground Pecorino Romano cheese (or Parmigiano-Reggiano or more Asiago), for sprinkling
    Ingredient Substitution Guide
    Nutritional analysis per serving (10 servings)

    233 calories; 14 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 10 grams protein; 282 milligrams sodium

    Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

    Powered by

    Preparation

    1. Step 1

      In the bowl of a food processor, add the flour, pepper, salt and spices (if using), and pulse to combine.

    2. Step 2

      Add the Cheddar, Asiago and butter, and pulse several times, then let the mixer run until the dough comes mostly together around the blade, 1 to 3 minutes. It’s OK if the dough is a little pebbly, but it should clump easily when you squeeze it. (You can also prepare this dough by hand, though you’ll need to bring the butter to room temperature first. Mix all your dry ingredients in a medium bowl. Then, in a large bowl, mix Cheddar, Asiago and butter to form a paste. Add the flour mixture and knead the dough together.)

    3. Step 3

      Pull your dough out of your bowl onto a flat surface and gently knead it into a smooth ball. Split your dough in half and shape each half into a rectangle. Using a rolling pin, roll each piece until about ½-inch thick, dusting a tiny bit of flour on your pin, if needed, to prevent the dough from sticking. (If you don’t want to bake all the crackers now, you can freeze dough in ½-inch-thick blocks.)

    4. Step 4

      Place a piece of dough in the center of an 18-inch-long piece of parchment paper. Roll the dough on the parchment paper, working from the center outward. (You want the dough to adhere to the bottom layer of parchment, but if your rolling pin sticks to the surface, lightly dust it with flour.) When your dough is about ¼-inch thick, lay another piece of parchment, plastic wrap, or a silicone baking mat over the surface of your dough. Continue to roll the dough out ⅛- to 1/16-inch thick, as thin as your arms will allow, pressing together any cracks that may form. (You can also use an etching motion, moving your pin from the center out toward the edges across your dough.) Rotate the parchment in front of you with every few strokes to ensure you are rolling the dough evenly.

    5. Step 5

      Peel back the top layer of parchment and sprinkle the surface with half the Pecorino Romano and a dozen or so grinds of black pepper across the surface. Lightly roll over once more with your rolling pin so the cheese and pepper adheres to the cracker dough. Transfer this sheeted dough onto a baking sheet and chill in the fridge or freezer until firm, about 15 minutes. (If you let it chill longer, just pull it out and let it temper a bit before proceeding.) Repeat with the second piece of dough.

    6. Step 6

      When the dough is nearly chilled, arrange the racks in the upper and lower third of the oven and heat to 325 degrees. Remove one sheet of dough from the tray and place on a work surface.

    7. Step 7

      Using a pastry wheel (fluted is nice), pizza cutter or a sharp knife and a ruler, cut 1-inch squares across the surface of the dough. (A 1-inch-thick ruler or tracer made from card stock or cardboard comes in handy here.) Transfer crackers to parchment-lined baking sheets with ½-inch space in between. (They will not spread much.) If your dough warms up or is difficult to peel and place, just slip it back into the freezer still attached to your parchment paper and let it firm up, then proceed.

    8. Step 8

      Bake the crackers in the center of your oven for 14 to 20 minutes (depending on thickness), rotating trays midway through baking to ensure they color evenly. Crackers will be just golden at the edges and the surface should be firm to the touch. You want them to dry crisp. (Test by pulling one cracker off the tray, let it quickly cool and break it in half to see how it snaps.) Remove from the oven and cool on trays.

    9. Step 9

      Once fully cooled, store crackers in a tin or covered container for up to 4 weeks.

    Tip
    • When working with flour, measuring by weight is always more accurate than measuring by cups, which can vary depending on whether you spoon your flour into your cups or you scoop the cup measurement directly into the flour. Learning how to adjust for your cup is like learning to adjust for hot spots in your oven. If you spoon your flour into your cup, 1½ cups is accurate, but if you pack your flour more densely by scooping it, you should use only 1¼ cups flour.

    Ratings

    4 out of 5
    228 user ratings
    Your rating

    or to rate this recipe.

    Have you cooked this?

    or to mark this recipe as cooked.

    Private Notes

    Leave a Private Note on this recipe and see it here.

    Cooking Notes

    There aren’t any notes yet. Be the first to leave one.
    There aren’t any notes yet. Be the first to leave one.
    Private notes are only visible to you.

    Recipe Tags

    or to save this recipe.

    Trending on Cooking

    Cooking Guides

    \ No newline at end of file diff --git a/tests/test_data/nytimes_groups.testhtml b/tests/test_data/nytimes_groups.testhtml index 41c557c03..df84e72d0 100644 --- a/tests/test_data/nytimes_groups.testhtml +++ b/tests/test_data/nytimes_groups.testhtml @@ -1 +1 @@ -Crispy Potato Tacos Recipe - NYT Cooking

    Crispy Potato Tacos

    By Hetty Lui McKinnon

    Crispy Potato Tacos
    Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
    Time
    1¼ hours
    Rating
    4(316)
    Notes
    Read community notes

    Potato tacos, or tacos de papa, as they are known in Mexico, make the perfect meal for those times when you find yourself with an excess of potatoes and a package of tortillas on hand. Tortillas are an endlessly versatile pantry item. In this recipe, adapted from “Tenderheart” by Hetty Lui McKinnon (Alfred A. Knopf, 2023), they are stuffed with potato and cheese for a deeply satisfying meal or light snack. Cooking the potatoes whole, skin intact, prevents them from absorbing too much water, and the skin also adds a nice texture to the filling. Shortcuts are always available: If you’ve got leftover mashed potatoes, you can use them and skip the first step.

    Featured in: 4 Easy Meatless Meals to Celebrate Everyday Vegetables

    • or to save this recipe.

    • Subscriber benefit: give recipes to anyone
      As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
      Subscribe

    • Print Options

    Advertisement

    Ingredients

    Yield:4 servings

      For the Tacos

      • Sea salt
      • 1½pounds potatoes (any variety), scrubbed and cut into 1½-inch pieces
      • 1½cups grated Cheddar
      • Handful of cilantro, leaves and stems finely chopped
      • 1small garlic clove, finely chopped
      • 1teaspoon ground cumin
      • 1teaspoon paprika
      • 16 to 18corn tortillas
      • Neutral oil, as needed
      • Any combination of sliced lettuce or cabbage, very finely sliced red onion or sour cream (all optional), for serving

      For the Spicy Red Salsa

      • 3tomatoes (about 1 pound), chopped
      • ½red onion, roughly chopped
      • Small handful of cilantro, leaves and stems roughly chopped
      • 1fresh serrano or Fresno chile (seeded, if you prefer less spice)
      • 1garlic clove, chopped
      • 1teaspoon ground cumin
      • 1teaspoon dried oregano
      • 1teaspoon granulated sugar
      • Sea salt
      • ¾cup vegetable stock
    Ingredient Substitution Guide
    Nutritional analysis per serving (4 servings)

    656 calories; 27 grams fat; 10 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 86 grams carbohydrates; 12 grams dietary fiber; 8 grams sugars; 22 grams protein; 1201 milligrams sodium

    Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

    Powered by

    Preparation

    1. Step 1

      Bring a large saucepan of salted water to a boil. Add the potatoes and cook for 15 to 20 minutes, until tender. (Check them by inserting a fork or knife into the largest potato piece. If it goes in and out easily, the potato is ready.) Drain and allow to cool for a few minutes.

    2. Step 2

      Make the spicy red salsa: Place tomatoes, onion, cilantro, chile, garlic, cumin, oregano, sugar and 1 teaspoon salt into a blender or food processor and blitz until completely smooth. Pour the purée into a saucepan, add the vegetable stock and bring to a boil. Reduce the heat to low and simmer for 15 to 20 minutes until darker in color and slightly thickened, while you prepare the remaining ingredients.

    3. Step 3

      Place the cooled potatoes in a bowl and roughly mash them. (It does not have to be smooth; a chunky texture is great.) Add the Cheddar, cilantro, garlic, cumin, paprika and 1 teaspoon sea salt and mix to combine.

    4. Step 4

      Place a large skillet over medium-high heat and, working in batches, add the corn tortillas and heat until soft and pliable. Remove from the pan and cover the tortillas with a clean kitchen towel to keep them warm. Fill each warmed tortilla with 1 to 2 tablespoons of the potato mixture, then fold in half and press down lightly.

    5. Step 5

      In the same skillet, add enough oil to cover the bottom of the pan and warm over medium-high heat. Place three or four tacos in the oil, pressing down lightly with a spatula so that the edges are in the oil, and fry for 1 to 2 minutes, until golden and crispy. Flip them over and repeat on the other side. Repeat with the remaining tacos.

    6. Step 6

      Serve the tacos with the spicy red salsa and any of the optional serving suggestions. (The potatoes can be cooked and mashed 2 days ahead and stored in an airtight container in the fridge. The salsa can be made 2 days ahead and kept in the fridge. For freezing info, see Tip.)

    Tip
    • You can freeze these assembled tacos by wrapping them tightly and storing in a freezer bag or airtight container. To cook, there is no need to thaw; you can fry them straight from frozen.

    Ratings

    4 out of 5
    316 user ratings
    Your rating

    or to rate this recipe.

    Have you cooked this?

    or to mark this recipe as cooked.

    Private Notes

    Leave a Private Note on this recipe and see it here.

    Cooking Notes

    There aren’t any notes yet. Be the first to leave one.

    Credits

    Adapted from “Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds,” by Hetty Lui McKinnon (Alfred A. Knopf, 2023)

    Recipe Tags

    or to save this recipe.

    More From Our Newest Recipes

    Trending on Cooking

    Cooking Guides

    \ No newline at end of file +Crispy Potato Tacos Recipe - NYT Cooking

    Crispy Potato Tacos

    By Hetty Lui McKinnon

    Crispy Potato Tacos
    Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.
    Time
    1¼ hours
    Rating
    4(559)
    Notes
    Read community notes

    Potato tacos, or tacos de papa, as they are known in Mexico, make the perfect meal for those times when you find yourself with an excess of potatoes and a package of tortillas on hand. Tortillas are an endlessly versatile pantry item. In this recipe, adapted from “Tenderheart” by Hetty Lui McKinnon (Alfred A. Knopf, 2023), they are stuffed with potato and cheese for a deeply satisfying meal or light snack. Cooking the potatoes whole, skin intact, prevents them from absorbing too much water, and the skin also adds a nice texture to the filling. Shortcuts are always available: If you’ve got leftover mashed potatoes, you can use them and skip the first step.

    Featured in: 4 Easy Meatless Meals to Celebrate Everyday Vegetables

    • or to save this recipe.

    • Subscriber benefit: give recipes to anyone
      As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
      Subscribe

    • Print Options

    Advertisement

    Ingredients

    Yield:4 servings

      For the Tacos

      • Sea salt
      • 1½pounds potatoes (any variety), scrubbed and cut into 1½-inch pieces
      • 1½cups grated Cheddar
      • Handful of cilantro, leaves and stems finely chopped
      • 1small garlic clove, finely chopped
      • 1teaspoon ground cumin
      • 1teaspoon paprika
      • 16 to 18corn tortillas
      • Neutral oil, as needed
      • Any combination of sliced lettuce or cabbage, very finely sliced red onion or sour cream (all optional), for serving

      For the Spicy Red Salsa

      • 3tomatoes (about 1 pound), chopped
      • ½red onion, roughly chopped
      • Small handful of cilantro, leaves and stems roughly chopped
      • 1fresh serrano or Fresno chile (seeded, if you prefer less spice)
      • 1garlic clove, chopped
      • 1teaspoon ground cumin
      • 1teaspoon dried oregano
      • 1teaspoon granulated sugar
      • Sea salt
      • ¾cup vegetable stock
    Ingredient Substitution Guide
    Nutritional analysis per serving (4 servings)

    656 calories; 27 grams fat; 10 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 86 grams carbohydrates; 12 grams dietary fiber; 8 grams sugars; 22 grams protein; 1201 milligrams sodium

    Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

    Powered by

    Preparation

    1. Step 1

      Bring a large saucepan of salted water to a boil. Add the potatoes and cook for 15 to 20 minutes, until tender. (Check them by inserting a fork or knife into the largest potato piece. If it goes in and out easily, the potato is ready.) Drain and allow to cool for a few minutes.

    2. Step 2

      Make the spicy red salsa: Place tomatoes, onion, cilantro, chile, garlic, cumin, oregano, sugar and 1 teaspoon salt into a blender or food processor and blitz until completely smooth. Pour the purée into a saucepan, add the vegetable stock and bring to a boil. Reduce the heat to low and simmer for 15 to 20 minutes until darker in color and slightly thickened, while you prepare the remaining ingredients.

    3. Step 3

      Place the cooled potatoes in a bowl and roughly mash them. (It does not have to be smooth; a chunky texture is great.) Add the Cheddar, cilantro, garlic, cumin, paprika and 1 teaspoon sea salt and mix to combine.

    4. Step 4

      Place a large skillet over medium-high heat and, working in batches, add the corn tortillas and heat until soft and pliable. Remove from the pan and cover the tortillas with a clean kitchen towel to keep them warm. Fill each warmed tortilla with 1 to 2 tablespoons of the potato mixture, then fold in half and press down lightly.

    5. Step 5

      In the same skillet, add enough oil to cover the bottom of the pan and warm over medium-high heat. Place three or four tacos in the oil, pressing down lightly with a spatula so that the edges are in the oil, and fry for 1 to 2 minutes, until golden and crispy. Flip them over and repeat on the other side. Repeat with the remaining tacos.

    6. Step 6

      Serve the tacos with the spicy red salsa and any of the optional serving suggestions. (The potatoes can be cooked and mashed 2 days ahead and stored in an airtight container in the fridge. The salsa can be made 2 days ahead and kept in the fridge. For freezing info, see Tip.)

    Tip
    • You can freeze these assembled tacos by wrapping them tightly and storing in a freezer bag or airtight container. To cook, there is no need to thaw; you can fry them straight from frozen.

    Ratings

    4 out of 5
    559 user ratings
    Your rating

    or to rate this recipe.

    Have you cooked this?

    or to mark this recipe as cooked.

    Private Notes

    Leave a Private Note on this recipe and see it here.

    Cooking Notes

    There aren’t any notes yet. Be the first to leave one.
    There aren’t any notes yet. Be the first to leave one.
    Private notes are only visible to you.

    Credits

    Adapted from “Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds,” by Hetty Lui McKinnon (Alfred A. Knopf, 2023)

    Recipe Tags

    or to save this recipe.

    More From Our Best Potato Recipes

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    Obsession-Worthy Peanut Butter Cookie Ice Cream

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    by Angela (Oh She Glows) on June 29, 2019

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    -Many years ago, I was reading a blog post by a blogger I’d been following for a while. She wrote about a recent struggle with depression and her honest words made such an impact on me. I remember thinking how brave it was for her to tell her story. While I hated that she was going through it, I also recall feeling comfort in her words because it was another reminder that even those we admire and put on a pedestal are human. I was just like…Wow, it must’ve taken so much for her to share that. At the time, I was early on in my blogging journey, and I told myself that I would always try to share my struggles, just like she did. 

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    Last week, I gave a speech at the University of Guelph at their Awards of Excellence Gala (you can see some photos in my saved story on Instagram!). In my speech, I shared how I’ve struggled with my mental health, like anxiety, since I was very young and how it’s felt debilitating at certain points in my life. I spoke about how various personal challenges have coincided with a career that’s made me face them head on. The day before the event, I almost decided to scrap my speech and write something that was easier to talk about, but I said screw it and decided to share it. It was my story! Allowing myself to feel shame surrounding my story only gives it power. 

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    After my speech, a man with a warm smile came up to me, crouched down next to my chair, and thanked me for my speech. He talked about a time in his life when he struggled with his mental health, and we both had tears in our eyes by the end of our conversation. Another man came up later to tell me about his young relative’s struggles. This night was yet another reminder of the power of vulnerability and it left such an impact on me!

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    It’s been a bit of a strange year for me (one that I can’t believe we’re already half-way through!). I went through an emotional time for the first few months of the year and found myself in a mild depression. I lost joy and passion for so many things. At certain points, I couldn’t even bring myself to get back to messages from friends and family. It makes me emotional just writing about it now because the difficult emotions of that time come back so easily. After suffering in silence for 2 to 3 months, I finally opened up to my friends and family about it and got help. I’ve been in a much better place since the spring. I wanted to be honest about it and to let you know what was going on at the time, but I didn’t feel strong enough to talk about it when I was in the thick of it.  

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    There’s also been another reason for my absence and this is something that’s much easier to tell you about! I have a third cookbook in the works and I’ve been working on it for about a year and a half now! Okay, okay, I did let this news “slip” in the blog comments a couple times and also in my Instagram DM’s, too, so you may already know. ;) I’ve held off announcing it here because during certain periods, well, I wasn’t even sure if it was going to come to life. When I fell into my depression at the beginning of the year, I lost passion for almost everything. Creativity and motivation aren’t things that can be forced so I just went with the flow and tried to trust that I’d feel myself again.

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    After working through some things and starting to feel better, it was as if a lightbulb flicked on in my head. I came to life. I was suddenly thrilled at the prospect of creating again. I could not get to work fast enough. And since late winter, I picked up where I left off before January and dove into the work that I love so much. Shortly after, Eric, Nicole, and I started working with our recipe testing group (about 40 incredible testers strong!), and things have been going better than I could’ve imagined. The recipes are so delicious…my testers are telling me it’s my best collection of recipes to date. I’m so proud of it and I’m nearly finished, only about 1 month away from handing in my manuscript. Once my manuscript is in, I’m going to be diving into the food photography, which I’ll be shooting for this 3rd book. I’m a bit nervous at the prospect of shooting 100 photos in 2 months time, but I’ll get there, one day at a time! It will be fun to shift from recipe creation and writing to something so artistic like photography. 

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    The cookbook is going to focus on something you all have been asking for more and more of over the years, and that’s more dinner and lunch recipes! It’s mostly going to focus on savory recipes, with a dessert chapter, of course (how could I not include a dessert chapter?). It’s going to feature food you’ll want to make for weeknight dinners, weekend meals, portable work/school lunches, and special holidays and occasions. Gah. There are so many gems. It’s slated to be out fall 2020, so not too long to wait (at least in the publishing world, this feels SO soon)!! If there’s anything you’d love to see in the book, please leave a comment below and let me know!! 

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    Thanks for listening and for your support through the ups and downs of life. I’m so grateful you’re here as I’ve felt like a big ‘ol failure on the blogging front this year. It’s time to shake the guilt and move onward and upward. And if you’re reading this and struggling too, I’m sending you all the love in the world and hope you can find a support system!

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    This is my first ever vegan ice cream recipe on the blog (can you believe it?!), and oh dear me, it’s one we can’t stop eating. I’ve been in a bit of a vegan ice cream bender since I bought this Cuisinart ice cream machine in the spring. It’s so much easier to use than I thought! Almost too easy. 

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    Happy Canada Day long weekend to my Canadian Friends! And an early happy 4th of July to my American friends! Have a safe, happy, and delicious weekend, everyone.

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    4.7 from 18 reviews
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    Obsession-Worthy Peanut Butter Cookie Ice Cream

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    Vegan, gluten-free, oil-free
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    This is my favourite kind of summer indulgence! My reader-favourite Flourless Peanut Butter Cookies meet my dreamy homemade peanut butter and coconut milk ice cream in this cooling summer treat. Chewy coconut, snappy chocolate chips, and tender bites of soft peanut butter cookies blend perfectly with a creamy vanilla and peanut butter vegan ice cream. If I’d known how simple it was to make my own vegan ice cream (only 5 ingredients!), I would’ve invested in an ice cream machine long ago. Well, I’m making up for lost time now! The peanut butter ice cream is inspired by Cookie + Kate.

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    Yield
    8 (1/2-cup) servings
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    Chill time
    overnight (ice cream bowl) + 30 minutes
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    Ingredients:

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    • 1 batch Flourless Peanut Butter Cookies, divided
    • 2 (14-ounce/398 mL) cans full-fat coconut milk*
    • 1/2 cup (105 g) natural cane sugar
    • 3 tablespoons (45 mL) smooth natural peanut butter
    • 2 teaspoons (10 mL) pure vanilla extract
    • 1/4 + 1/8 teaspoon fine sea salt, or to taste
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    Directions:

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    1. Chill the ice cream bowl in the freezer overnight, or for at least 12 hours. This step is very important to ensure the ice cream thickens properly.
    2. Prepare the Flourless Peanut Butter Cookies. After baking, cool the cookies for 10 to 15 minutes, then transfer each one to a plate. Place in the freezer on a flat surface for a minimum of 25 minutes. As soon as you transfer the cookies to the freezer, get started on the ice cream.
    3. Add the ice cream ingredients (entire cans of coconut milk, sugar, peanut butter, vanilla, and salt) to a blender and blend for about 8 to 10 seconds, until smooth (be sure not to blend longer than 10 seconds, as it may effect the final texture of your ice cream).
    4. Place the frozen ice cream bowl into the ice cream maker, insert the churning arm, cover with the lid, and turn on the machine (if the instructions for your ice cream maker are different, please follow the directions that came with your machine). Slowly pour the mixture into the bowl as it churns. Churn for about 22 minutes, until the mixture has thickened into a very thin, soft-serve texture.
    5. Once the cookies have been in the freezer for 25 minutes, chop 6 of the cookies into small, almond-sized chunks. Reserve the remaining 7 cookies, at room temperature, for later.
    6. After 22 minutes of churning, slowly add the chopped cookies, a handful at a time, to the mixture while the machine is still churning. I like to use a fork to gently push the chopped cookies into the ice cream and help it along. Churn another 5 to 8 minutes, until the ice cream has thickened a bit more. It will have a thick, soft-serve texture when ready. There will be some hardened ice cream along the inside of the bowl...I like to think of this as the chef’s extra helping (wink, wink)! Serve immediately, or for a firmer texture, transfer the ice cream to a loaf pan or airtight container and spread out smooth. At this stage, I like to crumble an extra cookie all over the top (and gently push it into the ice cream) to make it look extra-enticing, but this is optional. Cover and freeze for 2 hours for a more traditional ice cream firmness.
    7. To serve, scoop into bowls or ice cream cones. Or, if you're feeling wild, make ice cream sandwiches with the leftover cookies...oh yea!!
    8. Storage tip: Leftovers can be stored in an airtight container in the freezer for 3 to 4 weeks. Be sure to cover the ice cream with a piece of wrap to prevent freezer burn. To soften, let the container rest on the counter for 20 to 30 minutes before scooping.
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    Nutrition Information

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    Serving Size 1/2-cup | Calories 365 calories | Total Fat 26 grams
    Saturated Fat 19 grams | Sodium 100 milligrams | Total Carbohydrates 29 grams
    Fiber 2 grams | Sugar 24 grams | Protein 6 grams

    Nutritional info includes 6 Flourless Peanut Butter Cookies.
    * Nutrition data is approximate and is for informational purposes only.
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    Tips:

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    * The cans of coconut milk do not need to be chilled beforehand.

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    Always follow the directions that come with your ice cream maker as there may be slight variations. My churning time is an estimate only; you may find you need more or less time with your machine! Watch closely during the last few minutes of churning. It it still looks too soft, feel free to let it churn a bit longer than the range I provide.

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    This is the ice cream maker that I use and love. Pro tip: This machine is a bit noisy once the mixture starts to thicken, so I like to keep the machine in a nearby room with the door closed while it churns (don't worry, my machine doesn't seem too offended and still makes great ice cream!).

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    No ice cream maker? No problem! The blended liquid can be poured into popsicle molds for creamy frozen popsicle treats. Simply add the blended liquid to each popsicle mold, leaving at least an inch of room at the top. Now, carefully add some cookie chunks to each, pushing them down slowly into the liquid. If needed, add a bit more liquid to completely fill each mold. Secure the tops and freeze until solid. Run the popsicles under hot water to loosen them from the molds.

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    Want to torture a person? Give them an ice cream cone on a hot day, and tell them they can’t eat it until you’ve snapped a good pic. bahaha.

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    Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+
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    { 98 comments… read them below or add one }

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    - -Melissa Gillaume Cappaert -June 29, 2019 at 11:10 am -
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    Thank you for sharing these awesome recipes and thank you for sharing about your life. I have been worried about you since you haven’t been posting. Everyone has their own struggles, and no one is immune to lifes challenges, me included. I want to thank you for being real and know that the community you have created in your blog loves you and wants the best for you! Cheers to good food and enjoying life! I can’t wait until your next cookbook is published. I’m looking forward to buying it in fall of 2020 :)

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    - -Angela (Oh She Glows) -June 29, 2019 at 12:15 pm -
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    Thank you, Melissa! I appreciate your support so much and also thank you for thinking of me while I was away. <3

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    - -Kathy -January 4, 2020 at 2:21 pm -
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    Angela, Happy New Year to you and yours. I just got back to your site after a hiatus and I see that you haven’t posted for a while. No pressure, but just want to know if you are ok. I sure hope so! Thanks for your great recipes!

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    - -Jacqueline -March 6, 2020 at 10:27 pm -
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    Hi Angela, I just wanted to echo Kathy’s comment. I’ve been away from the site for a while (but have both dog-eared cookbooks at home) and was surprised that it had been several months since you last posted. Your tone — funny and smart — has always struck a chord with me, and I hope you’re just sooooo busy with the cookbook that you haven’t had time for the blog? Please know you have an enormous following, and I think many of us think of you as a mentor and friend even if we’ve never exchanged so much as a hello. Hope you’re well. Please let us know even if you’re not — you are genuinely missed. Warmest…

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    - -Eve-Marie -June 29, 2019 at 12:31 pm -
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    So glad you are doing better, and thrilled to learn of your upcoming cookbook! If you need any more last minute help with testing I would love to help out – I have tested for six other vegan cookbooks including Robin Robertson and Richa Hingle, and would love to add your book to that list! This ice cream goes on my must-make list 😋

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    - -Angela (Oh She Glows) -June 29, 2019 at 3:37 pm -
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    I’m so glad to hear you’re excited for it…we sure are!! And thanks for your offer to help with testing too. I will definitely keep you in mind if we need more help! We have been so blessed with enthusiastic testers over the years! Thanks :)

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    - -Kate -June 29, 2019 at 2:48 pm -
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    Thanks so much for sharing this, Angela. Your honesty and vulnerability on your blog are really inspiring to me, like it sounds like another blogger was for you. Thanks for passing this openness and compassion forward – I know it’s not easy! My family and friends are consistently wowed by your recipes, and it’s obvious there is a kind and thoughtful person behind them. :)

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    - -Angela (Oh She Glows) -June 29, 2019 at 3:34 pm -
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    Aww I appreciate that, Kate! Thanks so much for your kind words :) :)

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    - -Erin -June 29, 2019 at 9:21 pm -
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    Angela,

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    Sorry to hear things have been tough lately but I am glad you were able to find the support you needed. Thank you for talking so openly about your mental health. As someone who suffers from anxiety, I often feel isolated so when people I admire share their story it reminds me that I am not alone. I love your blog and both your cookbooks I am THRILLED to hear you will be releasing a 3rd cookbook. Let the countdown to Fall 2020 begin! You truly are an inspiration. Thanks for inspiring me.

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    - -Angela (Oh She Glows) -June 30, 2019 at 10:49 am -
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    Thank you Erin…I agree, it really does make such a difference to hear from others who struggle with the same things. It’s so easy to feel isolated in it. I wish you all the best with making progress with your anxiety! Thanks so much for your support and excitement for my next book too!

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    - -Christine -June 30, 2019 at 5:52 am -
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    Hi Angela,

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    Another cookbook is FANTASTIC news for my family. Seriously, after cooking almost exclusively from your two cookbooks for my family for about a year, my husband and I have started experimenting with other vegan cookbooks. Some are great, some not-so-great, but none of them are as good as your recipes.

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    I’ve struggled with depression and it runs in my family, so I am very familiar with how it saps your will and motivation. Congratulations to you for being on the other side. It’s amazing when you’re out to realize how bad it was, isn’t it? When I’m in it, I get so mad at myself for not being able to just pull out of it. Then, when it’s over, I realize that you really just can’t pull yourself out. It’s hard to know what will get you out, but you got through! (I will say that I have three teenagers and nothing challenged my mental health like babies and toddlers. Those days are special, but h-a-r-d.)

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    Keep on keepin’ on!

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    - -Angela (Oh She Glows) -June 30, 2019 at 11:10 am -
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    Wow, thank you for all the cookbook praise! I’m truly flattered Christine :)
    -I can relate a lot about what you wrote about depression. I found the guilt very hard too (from not getting back to people and getting behind with obligations). Thank you for sharing! I wish you many sunny days ahead :)

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    - -Amanda -June 30, 2019 at 5:58 am -
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    Angela!! Like I’ve commented before, it’s your raw honestly combined with killer recipes that make this my #1 favourite healthy food blog of all time :) so proud of you for sharing your story, and can’t wait to pre order cookbook #3. Happy Canada day!

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    - -Angela (Oh She Glows) -June 30, 2019 at 10:39 am -
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    Aww thank you Amanda! That’s so great to hear. Happy Canada Day to you too!!

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    - -Cassie -June 30, 2019 at 7:08 am -
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    Thank you for your bravery and candor Angela. So happy to hear you are feeling better and almost done another cookbook. Wow! I had never struggled with my mental health before this winter and it does help to hear from others working through and overcoming the same challenges. Big hugs!

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    - -Angela (Oh She Glows) -June 30, 2019 at 10:45 am -
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    Sorry to hear you struggled this winter Cassie…I agree it helps so much to know that you aren’t alone. Thanks for your excitement about my next book too :)

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    - -Rui -June 30, 2019 at 7:25 am -
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    Dear Angela,

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    I’m a newcomer in the world of being obsessed with cookbooks and your recipes were special ones that brought me joy & serenity and lit up my heart as I too, was struggling through some depressed moments over the past year. Now I’m feeling stronger and more at ease, and continue to cook with your books. Can’t wait to see the third one <3 and sending lots of blessings your way. You deserve the best and the most beautiful and peaceful life, and I hope everyday brings magic into your heart, your family and your kitchen, just like how you brought magic into our lives.

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    <3 :)
    -Rui

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    - -Angela (Oh She Glows) -June 30, 2019 at 10:24 am -
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    Your have such a beautiful heart, thank you so much Rui! I’m so happy to hear that you’re in a better place these days and so touched that my recipes brought you some joy!

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    - -Karen Levin -June 30, 2019 at 7:38 am -
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    I’m so happy that you are taking good care of your health, Ange, and that you’re on the upswing. I’ve missed you. Re. your new impending collection of recipes , I think you are on the right track to focus on savory-ish meals – I’m always looking for new, easy and most of all practical lunches and dinner inspirations. Best to you and the family.

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    - -Angela (Oh She Glows) -June 30, 2019 at 10:20 am -
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    I’m so happy you are excited for the focus of the next book..it’s been such a fun challenge. Thank you for your kind words of support too!!

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    - -Cynthia -June 30, 2019 at 8:59 am -
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    I recently thought that I somehow deleted myself off your blog but after searching realized you just hadn’t posted in a while. You were greatly missed and appreciate your vulnerability in sharing why. I feel for you and all you went through. You have an entire community who love and support you no matter what and we are glad to see you are back inspiring us with your amazing talent :). I’m so thrilled to see that you are working on another cookbook. The other 2 are my saving grace. What I love about your recipes, that I can’t find in any other book, is that you eat “normal” (for lack of a better word) foods, and just veganize them. You don’t make a lot with ingredients that are “out there” for the average palette, if that makes sense :). For that reason, I have recommended and given your books as gifts so many times. If I had one request, it would be to ask for more sugar alternatives in your recipes. I know you don’t use white sugar which is great, but even cane sugar, I always try and sub for coconut sugar, sucanat, xylitol, stevia and recently monk fruit. Just trying to go that extra step towards more healthy, but it’s always a risk that the recipe won’t turn out as good. I love how you feed our bodies with such great nutrients, so that is only a personal request :). Thanks for all you do in providing us with the best vegan food recipes!!

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    - -Angela (Oh She Glows) -July 1, 2019 at 2:21 pm -
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    Hey Cynthia, awww that breaks my heart you thought you had somehow deleted yourself from my blog post notifications! I’m truly sorry for the lack of updates. And thank you so much for sharing my book with others so much…that is really the best compliment. I share recipes that we actually make and love in our house and I have always preferred the down to earth ones (no pun intended! haha). I will absolutely keep your suggestion about sugar swaps in mind too. The next time I make this ice cream Im going to try coconut sugar and hope it works! If it does I will make a note in the recipe.

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    - -Nicole W. (Oh She Glows Recipe Tester) -June 30, 2019 at 9:09 am -
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    Well, dang girl, you just brought tears to my eyes (rolling down my face, actually). Don’t you know it’s hard for us to read your blog post when tears are clouding our vision? ha ha.
    -Even though I was there during your struggles this year, seeing it on paper so to speak, and hearing you share your story with such bare honesty and vulnerability really touched my heart. That you are willing to share yours in this way with your community shows the trust you place in them.
    -I am filled with joy that you are feeling so much better! And, I know that everyone will fall in love with your new cookbook (you have been on a recipe roll!!) and this ice cream recipe, which is completely irresistible!
    -I am honoured to be a part of it all, thank you.

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    - -Angela (Oh She Glows) -June 30, 2019 at 10:18 am -
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    Nicole, your support really means the world to me. It’s such an honour to get to work with you each day! I have no doubt that your friendship and support during this past winter really made all the difference. :) High fives for all the progress we’ve made since the start of the year….talk about on fire! lol.

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    - -Bev -June 30, 2019 at 9:31 am -
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    Thanks Angela this looks awesome – can I make this ice cream with honey instead of cane sugar as my son is on a special diet and we can only sweeten with honey?
    -Thanks

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    - -Angela (Oh She Glows) -June 30, 2019 at 10:15 am -
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    Hey Bev, Thank you! I’m not sure to be honest…I’m just starting out in my vegan ice cream journey so I have only been testing with cane sugar right now. I wonder if using all honey would thicken properly. The PB ice cream that inspired mine (I linked to Cookie + Kate’s version!) uses some honey, so you may want to look at that one to see how she makes hers. I’d love to hear how it goes!

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    - -Melanie -June 30, 2019 at 1:44 pm -
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    I have been a vegan for a while now and your recipes are making my life easier and better! Thank you for what you do!

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    - -Angela (Oh She Glows) -July 1, 2019 at 1:41 pm -
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    I’m so happy to hear that…congrats on your vegan journey!

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    - -Allie -June 30, 2019 at 7:35 pm -
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    Hi Angela, I’ve read your blog since 2009 and have both of your cookbooks perched on my kitchen counter. You’re the reason I adapted a plant based diet over 4 years ago, and you (along with Jenna @eatliverun – the OG food bloggers ;] ) are the reason I developed a healthy and happy relationship with food and nutrition. I can relate to your struggles with mental health and want you to know that you are an inspiration. You have made an impact on my life and the lives of many others because of your humble attitude, beautiful spirit, positive energy, gorgeous writing style, and, of course, your fantastic recipes. Thank you for all that you do to make this world a brighter place.

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    Love,
    -Allie

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    - -Angela (Oh She Glows) -July 1, 2019 at 1:39 pm -
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    I’m feeling a little misty-eyed over here…!! Thank you Allie. That is so fun that you’ve been following so long…we’re going to need a 20 year reunion in 8-9 more years, lol. I can’t thank you enough for your support! I’m so happy to have been a part of your plant-based diet journey too. :) hugs!

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    - -Anna Lee -June 30, 2019 at 7:53 pm -
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    You are so brave to put yourself out there, and I’m so happy to hear that you are doing better. As someone who is an extremely private person, even with my friends and family, I know how difficult it is to share exactly what’s going on in your head, but it takes incredible strength to do so, and I’m proud and grateful you shared it with us. You and your blog are such a huge inspiration to me. Not only are your recipes downright heaven (I can’t tell you how many of them are on constant rotation in my meal prepping!), but you, the person behind the blog, is so warm and welcoming I always enjoy reading this blog and your thoughts.
    -As for the recipe, GIRL this is everything I want in a dessert. I’m a dyed in the (vegan) wool peanut butter addict, and wow I cannot WAIT to try this!
    -And I can’t wait for the new cookbook! What lucky testers you must have! ;)

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    - -Angela (Oh She Glows) -July 1, 2019 at 1:30 pm -
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    I’m so touched by your comment…thank you Anna! Your love really shines through the screen and I’m so grateful to have you here. I can relate to how hard it is to share too. I like to think of my vulnerability online and offline as a work in progress…some days/weeks/months are easier than others.
    -I recently reintroduced peanut butter (after having to eliminate many foods as part of allergy testing) and I have to tell you, I was (am) the happiest person in the world that it was reintroduced without issue. Now I just have to remember that I don’t need to eat PB with every meal right now…lol!! It’s honestly a top 5 food for me which made this ice cream an instant winner. ;)

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    - -Tina -July 1, 2019 at 3:56 pm -
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    You are a GEM. That is all.

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    - -Dawn -July 1, 2019 at 5:09 pm -
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    Hi Angela! Welcome back! Thank you for your honesty and amazing recipes. I’ve followed you a long time and our kiddos are around the same age (Sep’14) and (July ‘16). My story is very similar to some of the personal challenges you’ve shared lately. The more moms I talk to the more common it is, very interesting ! I too am now on the on the other side of deep depression I believe it started in my first pregnancy and with back to back pregnancies, not enough self care and being in “survival” mode I lost myself. I’ve spent a fair amount of time living with the guilt of “what did I do wrong “ “how did this happen to me” I still don’t have the answers but every day I experience a bit more healing. Would love to hear anything that has helped you and how you are healing while still being “on”. Cheers to making it to the other side. Congrats on your new book ! Much much love to you:)

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    - -Kate -July 1, 2019 at 5:42 pm -
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    What I remind myself of and often share with others is that each time we are open/vulnerable with the hard parts of our lives, we give permission to another person to not hide or feel ashamed but to speak up about their story and find support. So thank you for doing that. The positive ripple effect of each person, particularly those with the platform like you have, has no end. I have suffered greatly from intense anxiety. It’s been a long time since then but I can recall it in an instant because it was so overwhelming. I have empathy for everyone who struggles. I’m so glad to hear that you’ve come through the worst of it, sought help and support and feel free to share. Best wishes to you!

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    - -AW -July 1, 2019 at 6:36 pm -
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    Sending so much love your way, Angela. Can’t wait for the new book. <3

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    - -Ale -July 1, 2019 at 6:52 pm -
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    Thank you being vulnerable and sharing. I can relate on the feelings of depression and guilt on feeling behind on things. I’ve been following you since 2012 and just wanted to let u know that even though you haven’t shared much this year, you’ve made such an impact in my life throughout the years that whenever you post again, I just pick up with the next recipe :) Ill always follow your recipes regardless of how much content you put out – I imagine others are thinking the same thing! Youre just so talented and detail-orientated with your recipes! I hope that brings comfort to you when you have to shift priorities away from creating! Thank you for sharing and I look forward to the 3rd cookbook- congratulations!!

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    - -Tammy Root -July 1, 2019 at 6:52 pm -
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    Ange,
    -What can I say? I just love you and your honesty. I started following you, oh geez, maybe 10 years ago or so. I ordered a gazillion Glo Bars from you and loved (and still love) reading your blog. And, can I just say, your food photog skills have improved immensely from the beginning until now??!!! LOL! I am so glad we have become friends through your blog and cookbooks. I am honored to be a recipe-tester for you and yes, this is your BEST cookbook yet!!! And, that is saying a lot given how amazing the first two are. We all need to take little hiatuses in life. You took yours and you are back stronger than ever. I am so glad. Love ya, girl. Xoxo

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    - -marni -July 1, 2019 at 8:52 pm -
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    Thank you so much for sharing! You are very brave for so many reasons. Telling all of us about struggles helps everyone know we are not alone in our journeys. I have followed your blog for 7 years and just hope you know how much your writing, recipes, photography, but most of all honesty is valued and appreciated. Can’t wait for cookbook 3!!!!

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    - -Aruna -July 1, 2019 at 10:05 pm -
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    Angela, it is so so good to hear your voice again on your blog. I was wondering if you were ok based on the tone of your last few posts. We really appreciate your sharing honestly. Hoping you continue to have margin for wellness and rest in your life.
    -I am so, so excited for your next cookbook and will pre-order once it is available!
    -Hoping the next one will have a couple of instant pot recipes. I got an IP a couple years ago and enjoy using it to cook.

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    - -Mindy -July 1, 2019 at 10:13 pm -
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    Sending you much love and glad you are feeling more like yourself. I’ve missed your blog posts and recipes :) I’m so excited to hear about your third book. I absolutely love your first two books and constantly remake my favorite dishes from them.

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    - -Sue -July 2, 2019 at 1:04 pm -
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    I am sorry to hear of your struggles. Thanks for bravely sharing. And Welcome Back!! I’ve missed you.

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    - -Jennifer -July 2, 2019 at 7:30 pm -
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    Thank you for sharing this. Baby #2 is 6 months old and I’ve definitely been struggling too. Babies and family are so much harder than they seem. Seeing your post today perked me up though! I haven’t been checking your blog as regularly lately so I’m glad I looked today!! Glad you’re doing better and returning to blogging!

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    - -Catherine -July 3, 2019 at 10:07 am -
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    Oh Angela, I’m sorry to hear what you’ve been going through. Thanks for your honesty – you have no idea how many people you’re helping by being honest, and normalizing mental health issues.

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    How exciting about your 3rd cookbook! I’ve been following you for almost 10 years now – wait, what? How is that possible. At least since 2010, I think, when I first went vegan. You were and continue to be a huge inspiration to me. Before the days of social media, I used to head over to your website almost every day to check for new posts. The world has changed a bit, but your place in my life as a vegan goddess has not! And I was thrilled to be a recipe tester on your first book. It’s one of my claims to fame in this community :)

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    Anyhow, all well wishes for a peaceful and fun summer, and I’m so glad to hear you have those creative juices flowing again!

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    - -Elizabeth -July 3, 2019 at 12:20 pm -
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    First, I’d like to thank you for being vulnerable and sharing your struggles. I am the mother of a daughter who struggled with depression for years. While she has finally found ways to manage it that work for her, it’s still a journey. When you speak out, you are helping her and so many others by reducing the stigma and secrecy around mental health. You are a warrior, and you will no doubt help many who suffer in silence. We need to have these conversations!

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    Next, this recipe! It is amazing! The cookies are crazy good by themselves, but I just made the ice cream. and I think I’m officially obsessed. I’ve been looking for a reason to purchase an ice cream maker, and this was it. By the way, I appreciate how your instructions are always fully explained and right-on-target.

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    Keep taking care of yourself, and remember that you are not alone. You have untold numbers of supporters in your corner cheering you on. Thank you!

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    - -Sue -July 4, 2019 at 9:41 am -
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    Great recipe Angela! Thanks. Glad to have you back.

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    - -Libby -July 4, 2019 at 9:44 pm -
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    Made this (followed the recipe exactly), tasted it, and straight into the garbage it went. I was so excited to try it, but the end result tasted basically like coconut milk with salt in it and no other flavor notes. What a bummer!

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    - -Jane -July 19, 2019 at 1:50 pm -
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    Maybe you don’t like coconut flavor? My bf doesn’t like coconut so he would not like this, but everyone else did. So maybe that’s it. I tried it and thought it was out of this world delicious.

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    - -Karen -July 5, 2019 at 3:33 am -
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    Welcome back, Angela. Big virtual hugs! X

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    - -Melissa -July 5, 2019 at 1:59 pm -
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    So glad you’re feeling better and so excited to see that you’re posting recipes again and can’t wait for your new cookbook! I’ve been following your blog since 2012 and you’ve made a huge impact on my life. I’ve never commented before, but thought I would since you’ve been so open about sharing. You’re the reason I became vegetarian and then vegan, and most importantly you really helped me overcome my eating disorder which I’d been struggling with for over a decade. You taught me that eating could be enjoyable while still being healthy (not just sad beds of lettuce and no more starvation). I have both your cookbooks and I’ve made every single recipe in both. You’re incredibly talented and I can’t thank you enough for your hard work!

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    PS The fact that you’re also Canadian makes me love you that much more :)

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    - -Tammy Root -July 5, 2019 at 4:25 pm -
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    Hey Ange — I just wanted to say that I so appreciate your honestly. We all need to take little hiatuses once and awhile and it’s okay. I am glad you are back! As you know, I have been following you since nearly the beginning of your blog and there is just something about you that resonates with me (and many people). I am so glad we have become friends through this process. I love testing your recipes and helping you. Love ya, girl.

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    - -Libby -July 8, 2019 at 5:33 pm -
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    I tried to leave a rating on this before and it appears to have been filtered/moderated out. I did not like this recipe at all. In fact, after processing it in my ice cream maker, I threw it away. The coconut and salt were overwhelming and I didn’t taste any of the other flavor notes. I would absolutely not make this again.

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    - -Angela (Oh She Glows) -July 15, 2019 at 9:53 am -
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    Hi Libby,

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    Sorry for the delay, I don’t moderate comments every day. Your review is live! Thanks for sharing :)

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    - -Jamie -July 9, 2019 at 2:34 pm -
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    Hi Angela, I’m sorry to hear about your recent struggles – you were missed and I’m glad you’re doing better! I love your cookbooks and all of the care you put into your amazing recipes, so obviously I’ll be eagerly awaiting your third cookbook next year. :) Wishing you strength, peace, and joy ahead!

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    - -Jody Weima -July 12, 2019 at 10:16 am -
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    Thanks so much for sharing this, Angela.
    -I miss Guelph! I am sure everyone treated you kindly. I lived there for 10 years before moving overseas and think of it often.
    -I’ve really been falling in love with your blog (the writing, the drool-worthy photos, your creativity) and have fallen in love with your recipes. Thank you for helping me and my guy eat healthier – with delicious food! I have the app and your books are next! ;)
    -I’ve been there, with your struggles. You are not alone. Sending love across the ocean.

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    - -Suzy Grant -July 16, 2019 at 6:29 pm -
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    Mental health needs to be addressed more often. Too many suffer.
    -Question about the coconut milk. Do you skim off the hard part that is at the top or just add the whole thing into the mixture?

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    - -Sarah Chambers -July 17, 2019 at 1:09 am -
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    First of all, Need guts to share something about your mental health, so brave. It’s very difficult to share about mental health. I’ m happy for you that you are doing better.
    -and liked your recipe.
    -Kudos

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    - -Lauren -July 18, 2019 at 9:17 am -
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    Excellent ice cream! Just made it last weekend as my first attempt at making any type of ice cream, and it was too darn good!

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    - -Ni V. -July 19, 2019 at 12:10 pm -
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    Hi Angela!
    -Thank you for your post. I think its serendipitous that I read this post today. I have had a year full of struggle with mental health. I’ve been on the climb up and have pulled out your cookbooks recently. I went back to what brings me joy (good healthy food, and creative cooking). thanks for being open and honest and I’ve been touched and lifted.

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    - -Jane -July 19, 2019 at 1:47 pm -
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    This was incredible!!! It was so easy to make and holy cow that peanut butter flavor. I brought it to a party, and it was the first dessert finished. I can just imagine the other tasty ice cream creations by just switching the kind of cookies omg I cannot wait to try it out. Cookies n cream here I come. Thank you!!!! :D

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    - -Therese -July 19, 2019 at 9:40 pm -
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    Hey lady, glad you’re feeling better 🙂. Excited for the next book – would love a section on sauces and spreads – savory and sweet – to top veggies, sandwiches, salads, yogurt, fruits…

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    - -Shannan -July 20, 2019 at 1:07 am -
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    Yum! I made the cookies and the ice cream last night and it was delicious (cookies are good on their own too), thanks so much for the recipe.

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    - -Chloe Pedley -July 24, 2019 at 8:32 am -
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    thank you for sharing your story! The more of us who talk about our mental health, the less stigma it has.
    -As for the icecream…. WOW!

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    - -Ashley -July 26, 2019 at 7:18 pm -
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    Made this recipe and it does not disappoint! I love the simplicity of the recipe, it came together quickly and the whole family loved it.

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    - -Cayley Humphreys -July 31, 2019 at 3:12 pm -
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    Oh man, reading a new OSG blog post is like turning a page in my favorite book. I have loved following along your journey and all of its beautiful imperfections over the years, but this post was particularly heart-warming. I can totally relate to Nicole’s comment about the tears clouding my vision! Haha. I think I speak for everyone when I say that I’m so glad to hear you are feeling much better. Ps – Everything you said in the first paragraph about the impact that blogger’s words had on you, and that’s how I feel reading this post!

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    Now that the cat’s out of the bag – huge congrats on the new book! I can only imagine how hard you and the team have been working and I already know I’m going to love it! Honestly, though, I don’t know what I’m more excited about – seeing the final product or being able to FINALLY meet for that coffee (cough cough wine) date. ;)

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    Wishing you all the best in your final steps of the book and as for the photoshoot – you’ve got this girl!!! Oh and this recipe is totally my jam so you know I’ll be trying it too! Xo

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    - -Larissa -August 6, 2019 at 6:59 am -
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    This is a beautiful post! Tempting recipe,touching words and exciting news all at once. And I’m happy that you are back – have been missing your posts this entire time.

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    Thank you for being so honest and real. I am, too, still trying to get my motivation and inspiration back.

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    I hardly can’t wait for the new book! Your recipes are my favourite ones by a long way! And I want to let you know that you not only introduced me to vegan cooking but you taught me how to cook in general – and removed my fear of cooking! I’m now fully vegan and an enthusiastic cook :))) Please never stop your beautiful work.

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    I’m very excited for an entire new collection of dinner/special occasions recipes!! And if I may suggest, I would looooove a cheesy quiche recipe (like the classic spinach and cheese combo) – as cheese was something hard to give up.

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    - -Nick -August 9, 2019 at 9:51 am -
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    Whoa! that ice cream looks heavenly, can’t believe it’s vegan. Kudos to you for going through with that speech. Anxiety is tough to deal with.

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    - -Jim -August 20, 2019 at 5:17 pm -
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    Thank you for sharing your struggle with depression. As early as eight years old, I did not want to live. I struggled with family who regularly told me that I was worthless and that I would not amount to anything. It was a long road involving two psychiatric hospitalizations, lots of therapy, and a bucketload of anti-depressants. In spite of that, I have a wonderful and caring wife, a lovely daughter, and a 30 year career. Cooking was also my salvation. Although I did not have the desire to cook at times, I knew that a lack of interest was a part of severe depression and PTSD. I still cook for my family after 30 years of marriage. I still enjoy it. I appreciate your story and your recipes.

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    - -Ivana -August 23, 2019 at 7:00 am -
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    Thank you for this post, Angela! This is definitely a topic that needs to be more openly talked about. Feeling isolated and alone in your issues is the worst and it’s really brave and amazing that you’ve decided to share your experience! Sending you much love!

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    - -Sapana -August 27, 2019 at 4:34 pm -
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    You had me at peanut butter cookie. This turned out perfectly delicious and was so easy to make!! Love love love.

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    - -Crystal -September 10, 2019 at 3:54 pm -
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    Thank you for this post :) I’m so happy you are on your way to cookbook #3! I have both 1 and 2 on kindle and also hardcover! Recipe books just aren’t the same on a kindle, especially with your beautiful photography.
    -Sending all my best wishes your way
    -Crystal

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    - -Autumn -September 14, 2019 at 12:52 pm -
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    Ohhh man. This was SO GOOD.
    -First I made the cookies, and I didn’t know if any were going to make it into the ice cream. I’ll have to make another batch just to eat on their own – YUM!
    -Then, I made the ice cream, and my husband deemed it the best ice cream he’s ever tasted! :)
    -My family is enjoying the last of the warm days here in WI with your perfect ice cream! Thank you.

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    - -Ashley -September 15, 2019 at 12:41 am -
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    Angela,
    -Thank you for the update. I’m very glad to hear you are feeling better and appreciate your honesty and vulnerability. Please know that your words are powerful and are helping others.
    -This recipe looks amazing! I need to dig my ice cream maker out of the back of the pantry.
    -Aloha from Maui

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    - -Emily G -September 22, 2019 at 8:39 pm -
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    Any news on when your next book will be published?

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    - -David Peterson -September 23, 2019 at 9:25 pm -
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    I absolutely love this ice cream. My whole family loves it. Best plant based ice cream I have found. Thank you for providing such an amazing recipe.

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    - -Aruna -October 5, 2019 at 9:54 pm -
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    Hi Angela,

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    Not sure if all comments get posted here but felt I should request –> please make sure your 3rd cookbook has a chili recipe! It is such a staple for Fall/Winter.
    -Would love to see a really good one from you too!

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    - -Cathrine -October 22, 2019 at 10:36 am -
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    So peanut buttery and delicious!!!

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    - -Rita -December 5, 2019 at 8:51 pm -
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    Hi Angela,

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    I’m a long time reader. I started reading from 2008, I believe! Your recipes got me through professional school! This the first time I’m posting. We haven’t heard from you in 5 months! Please do consider writing us a little update or recipe to let us know that you’re still out there creating wonderful recipes and content. Wishing you and your family health and happiness.

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    Rita

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    - -Caroline -December 29, 2019 at 11:01 am -
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    Hi! I love your blog! Thank you for sharing :) I have a question, I am severely allergic to coconut and a lot of the recipes call for coconut milk, oil or sugar. Do you have any suggestions for alternatives? I would appreciate it!

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    - -Angela -January 1, 2020 at 9:27 pm -
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    Omg! First of all happy New year everyone! Second of all my birthday is later this month and I am going to make this for my birthday… 🍦I am a peanut butter holic and I am already dying to try this recipe. yes, I’m going to make my own birthday dessert because I’m the only vegan in the family and that’s the only way I will have a delicious healthy dessert. Thank you for all the wonderful recipes 😍

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    - -Lucia -January 3, 2020 at 5:08 am -
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    Delicious recipe! I tried it and it was very very good! All my friends congratulated with me! By the way, I am italian and I assure you that it is fine also for us :)

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    - -Evelin -January 3, 2020 at 5:50 pm -
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    Wonderful recipe! Thanks a lot!

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    - -Dawn M -January 8, 2020 at 3:52 pm -
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    Angela, your fans miss you! I love your writing and your recipes and I’m looking forward to your next book. Happy New Year, darling.

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    - -Dayna -January 22, 2020 at 11:28 am -
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    Wow! Your honesty and vulnerability is inspiring and brave. Thank you for sharing your feelings and process. It’s so easy for people to go to a site and think nothing but ice cream thoughts or nothing for that matter of the person putting the work into everything. Kudos to you! Be well.

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    - -linda -January 23, 2020 at 9:34 pm -
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    Hi Angela,
    -I’m so looking forward to a new book. I was just googling up new books as I only have the two of yours and I”m in need of a new ‘fix’!
    -Thanks for your honesty. I too have struggled with anxiety. What has helped me is a program I will include. I’m NOT in any way associated with it except for having gone thru it. Nicola is offering it for free for the month of Jan. This is a heck of a deal. I paid quite a bit! She’s trying to make it more accessable for people. Anyways I”ll include it in case it resonates with you. Lots of love to you xx https://alittlepeaceofmind.co.uk/work-with-me/ a little peace of mind and here’s her main website:

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    - -Meghan Fenton -January 31, 2020 at 8:42 pm -
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    You are so loved! I appreciate your passion and how you do so much for your community. It sounds like you have taken time to tend to yourself and your family at home; there is nothing more important than that! Looking forward to the new book!!!!!

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    - -Ashley S -February 6, 2020 at 8:40 pm -
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    Hey!!

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    This is an amazing recipe. I am so happy that Oonagh Duncan led me to you :)
    -I was wondering what to do you mean by let the ice cream bowl chill overnight? Like just a bowl or the ingredients in a bowl? I am planning to make this since I have completely changed my eating habits and I don’t want to mess up. Thanks & much love!

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    Ash

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    I made two batches of this ice cream. One as is and one with cookies and cream flavoring. The texture can be manipulated with the temperature of your heavy cream starting point. If it’s cold straight from fridge you’re texture will be softer and more whipped. If you let it get to room temp first you’re going to finish with a harder less whipped texture and more of a standard store bought hard ice cream texture.

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    - -Sara -March 1, 2020 at 10:44 am -
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    I absolutely LOVE this ice cream! It inspired me to make a slightly different version that I wanted to share. I made a batch of your flourless chocolate brownies from the Oh She Glows Everyday cookbook, then made the ice cream base using almond butter instead of peanut butter. I chopped up a little over half of the brownies into almond-size pieces, froze the bites for about 10 minutes and then added them to the ice cream when you would normally add the cookies. It turned out awesome! thank you!

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    - -Ray L. -March 9, 2020 at 8:58 am -
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    Hey Angela, thanks for being so vulnerable with us, I’m glad that you’re shaking the guilt or funk off because you’ve done such a great job so far with this blog and shouldn’t be too hard on yourself!

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    Also, the way you craft and present these amazing recipes is just top-class. Keep going, it’s making a big impact on a lot of people!

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    - -Jill -March 21, 2020 at 1:05 pm -
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    Hi Angela and the OSG family.
    -I’ve never posted before, but I am concerned about you Angela. I am so grateful for your vulnerability about mental health and disordered eating as well as your amazing recipes. I myself have faced anxiety and depression followed by cancer this year. I am currently working on my relationship with food. I am doing ok and my best to focus on gratitude every day I am here. Hope you and the community are doing ok with everything going on.

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    - -Melissa -March 28, 2020 at 11:16 am -
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    I sure miss this blog. A couple recipes a week was such a highlight for me.

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    Really wish it didn’t die. Or we at least could’ve gotten a goodbye post instead of just being gone. :(

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    - -Terry -April 18, 2020 at 12:00 pm -
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    Me too! We miss you, Angela, and hope everything is OK. Wishing you every good thing!

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    - -Christine Lacey -April 4, 2020 at 12:46 pm -
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    I hope everything is OK with you.

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    - -Stephanie -April 7, 2020 at 3:48 pm -
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    I will third this comment – hope you are doing well Angela, the world misses hearing from you but I hope you are taking care of yourself and your family is well!

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    - -Neha -April 27, 2020 at 7:26 am -
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    I have started a vegan journey for a while. Your recipes are so good and it is easy to make. Thank you! :)

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    - -Vania -May 1, 2020 at 7:16 am -
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    Thanks for coming back!! We missed you :-)

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    - -Lorraine E Smith -May 23, 2020 at 3:40 pm -
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    Hi Angela,
    -I am thrilled that you are writing yet another cookbook for us all. It is a huge amount of work I am sure. You mentioned that we let you know what we would like included…I would love to have a nutrient list for the recipes – basically calories, fat and protein. And also if subs for oil can be done (I use as little as possible). Thank YOU.

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    © 2008 - 2020 Glo Bakery Corporation. All rights reserved. | Privacy Policy | Terms of Service

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    - - - + + + + + + + + + + +Obsession-Worthy Peanut Butter Cookie Ice Cream – Oh She Glows + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
    + +Menu + +
    Oh She Glows

    Obsession-Worthy Peanut Butter Cookie Ice Cream

    +

    « Jump to Recipe »


    +Many years ago, I was reading a blog post by a blogger I’d been following for a while. She wrote about a recent struggle with depression and her honest words made such an impact on me. I remember thinking how brave it was for her to tell her story. While I hated that she was going through it, I also recall feeling comfort in her words because it was another reminder that even those we admire and put on a pedestal are human. I was just like…Wow, it must’ve taken so much for her to share that. At the time, I was early on in my blogging journey, and I told myself that I would always try to share my struggles, just like she did. 

    +

    Last week, I gave a speech at the University of Guelph at their Awards of Excellence Gala (you can see some photos in my saved story on Instagram!). In my speech, I shared how I’ve struggled with my mental health, like anxiety, since I was very young and how it’s felt debilitating at certain points in my life. I spoke about how various personal challenges have coincided with a career that’s made me face them head on. The day before the event, I almost decided to scrap my speech and write something that was easier to talk about, but I said screw it and decided to share it. It was my story! Allowing myself to feel shame surrounding my story only gives it power. 

    +

    After my speech, a man with a warm smile came up to me, crouched down next to my chair, and thanked me for my speech. He talked about a time in his life when he struggled with his mental health, and we both had tears in our eyes by the end of our conversation. Another man came up later to tell me about his young relative’s struggles. This night was yet another reminder of the power of vulnerability and it left such an impact on me!

    +

    It’s been a bit of a strange year for me (one that I can’t believe we’re already half-way through!). I went through an emotional time for the first few months of the year and found myself in a mild depression. I lost joy and passion for so many things. At certain points, I couldn’t even bring myself to get back to messages from friends and family. It makes me emotional just writing about it now because the difficult emotions of that time come back so easily. After suffering in silence for 2 to 3 months, I finally opened up to my friends and family about it and got help. I’ve been in a much better place since the spring. I wanted to be honest about it and to let you know what was going on at the time, but I didn’t feel strong enough to talk about it when I was in the thick of it.  

    +

    There’s also been another reason for my absence and this is something that’s much easier to tell you about! I have a third cookbook in the works and I’ve been working on it for about a year and a half now! Okay, okay, I did let this news “slip” in the blog comments a couple times and also in my Instagram DM’s, too, so you may already know. ;) I’ve held off announcing it here because during certain periods, well, I wasn’t even sure if it was going to come to life. When I fell into my depression at the beginning of the year, I lost passion for almost everything. Creativity and motivation aren’t things that can be forced so I just went with the flow and tried to trust that I’d feel myself again.

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    After working through some things and starting to feel better, it was as if a lightbulb flicked on in my head. I came to life. I was suddenly thrilled at the prospect of creating again. I could not get to work fast enough. And since late winter, I picked up where I left off before January and dove into the work that I love so much. Shortly after, Eric, Nicole, and I started working with our recipe testing group (about 40 incredible testers strong!), and things have been going better than I could’ve imagined. The recipes are so delicious…my testers are telling me it’s my best collection of recipes to date. I’m so proud of it and I’m nearly finished, only about 1 month away from handing in my manuscript. Once my manuscript is in, I’m going to be diving into the food photography, which I’ll be shooting for this 3rd book. I’m a bit nervous at the prospect of shooting 100 photos in 2 months time, but I’ll get there, one day at a time! It will be fun to shift from recipe creation and writing to something so artistic like photography. 

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    The cookbook is going to focus on something you all have been asking for more and more of over the years, and that’s more dinner and lunch recipes! It’s mostly going to focus on savory recipes, with a dessert chapter, of course (how could I not include a dessert chapter?). It’s going to feature food you’ll want to make for weeknight dinners, weekend meals, portable work/school lunches, and special holidays and occasions. Gah. There are so many gems. It’s slated to be out fall 2020, so not too long to wait (at least in the publishing world, this feels SO soon)!! If there’s anything you’d love to see in the book, please leave a comment below and let me know!! 

    +

    Thanks for listening and for your support through the ups and downs of life. I’m so grateful you’re here as I’ve felt like a big ‘ol failure on the blogging front this year. It’s time to shake the guilt and move onward and upward. And if you’re reading this and struggling too, I’m sending you all the love in the world and hope you can find a support system!

    +

    This is my first ever vegan ice cream recipe on the blog (can you believe it?!), and oh dear me, it’s one we can’t stop eating. I’ve been in a bit of a vegan ice cream bender since I bought this Cuisinart ice cream machine in the spring. It’s so much easier to use than I thought! Almost too easy. 

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    Happy Canada Day long weekend to my Canadian Friends! And an early happy 4th of July to my American friends! Have a safe, happy, and delicious weekend, everyone.

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    Obsession-Worthy Peanut Butter Cookie Ice Cream

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    Vegan, gluten-free, oil-free
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    ★★★★★
    4.7 from 26 reviews
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    Yield
    8 (1/2-cup) servings
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    Prep time
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    Cook time
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    Chill time
    overnight (ice cream bowl) + 30 minutes
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    This is my favourite kind of summer indulgence! My reader-favourite Flourless Peanut Butter Cookies meet my dreamy homemade peanut butter and coconut milk ice cream in this cooling summer treat. Chewy coconut, snappy chocolate chips, and tender bites of soft peanut butter cookies blend perfectly with a creamy vanilla and peanut butter vegan ice cream. If I’d known how simple it was to make my own vegan ice cream (only 5 ingredients!), I would’ve invested in an ice cream machine long ago. Well, I’m making up for lost time now! The peanut butter ice cream is inspired by Cookie + Kate.

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    Ingredients

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    • 1 batch Flourless Peanut Butter Cookies, divided
    • 2 (14-ounce/398 mL) cans full-fat coconut milk*
    • 1/2 cup (105 g) natural cane sugar
    • 3 tablespoons (45 mL) smooth natural peanut butter
    • 2 teaspoons (10 mL) pure vanilla extract
    • 1/4 + 1/8 teaspoon fine sea salt, or to taste
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    Directions

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    1. Chill the ice cream bowl in the freezer overnight, or for at least 12 hours. This step is very important to ensure the ice cream thickens properly. 
    2. Prepare the Flourless Peanut Butter Cookies. After baking, cool the cookies for 10 to 15 minutes, then transfer each one to a plate. Place in the freezer on a flat surface for a minimum of 25 minutes. As soon as you transfer the cookies to the freezer, get started on the ice cream.
    3. Add the ice cream ingredients (entire cans of coconut milk, sugar, peanut butter, vanilla, and salt) to a blender and blend for about 8 to 10 seconds, until smooth (be sure not to blend longer than 10 seconds, as it may effect the final texture of your ice cream). 
    4. Place the frozen ice cream bowl into the ice cream maker, insert the churning arm, cover with the lid, and turn on the machine (if the instructions for your ice cream maker are different, please follow the directions that came with your machine). Slowly pour the mixture into the bowl as it churns. Churn for about 22 minutes, until the mixture has thickened into a very thin, soft-serve texture. 
    5. Once the cookies have been in the freezer for 25 minutes, chop 6 of the cookies into small, almond-sized chunks. Reserve the remaining 7 cookies, at room temperature, for later.
    6. After 22 minutes of churning, slowly add the chopped cookies, a handful at a time, to the mixture while the machine is still churning. I like to use a fork to gently push the chopped cookies into the ice cream and help it along. Churn another 5 to 8 minutes, until the ice cream has thickened a bit more. It will have a thick, soft-serve texture when ready. There will be some hardened ice cream along the inside of the bowl...I like to think of this as the chef’s extra helping (wink, wink)! Serve immediately, or for a firmer texture, transfer the ice cream to a loaf pan or airtight container and spread out smooth. At this stage, I like to crumble an extra cookie all over the top (and gently push it into the ice cream) to make it look extra-enticing, but this is optional. Cover and freeze for 2 hours for a more traditional ice cream firmness. 
    7. To serve, scoop into bowls or ice cream cones. Or, if you're feeling wild, make ice cream sandwiches with the leftover cookies...oh yea!!
    8. Storage tip: Leftovers can be stored in an airtight container in the freezer for 3 to 4 weeks. Be sure to cover the ice cream with a piece of wrap to prevent freezer burn. To soften, let the container rest on the counter for 20 to 30 minutes before scooping.
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    Tip:

    * The cans of coconut milk do not need to be chilled beforehand.

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    Always follow the directions that come with your ice cream maker as there may be slight variations. My churning time is an estimate only; you may find you need more or less time with your machine! Watch closely during the last few minutes of churning. It it still looks too soft, feel free to let it churn a bit longer than the range I provide.

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    This is the ice cream maker that I use and love. Pro tip: This machine is a bit noisy once the mixture starts to thicken, so I like to keep the machine in a nearby room with the door closed while it churns (don't worry, my machine doesn't seem too offended and still makes great ice cream!).

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    No ice cream maker? No problem! The blended liquid can be poured into popsicle molds for creamy frozen popsicle treats. Simply add the blended liquid to each popsicle mold, leaving at least an inch of room at the top. Now, carefully add some cookie chunks to each, pushing them down slowly into the liquid. If needed, add a bit more liquid to completely fill each mold. Secure the tops and freeze until solid. Run the popsicles under hot water to loosen them from the molds.

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    Nutrition Information

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    Serving Size 1/2-cup | Calories 365 calories | Total Fat 26 grams
    Saturated Fat 19 grams | Sodium 100 milligrams | Total Carbohydrates 29 grams
    Fiber 2 grams | Sugar 24 grams | Protein 6 grams

    Nutritional info includes 6 Flourless Peanut Butter Cookies.
    * Nutrition data is approximate and is for informational purposes only.
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    If you've made this recipe I'd love to see it.
    +Tag @ohsheglows on Instagram and hashtag #ohsheglows so that we can all take a look!

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    Want to torture a person? Give them an ice cream cone on a hot day, and tell them they can’t eat it until you’ve snapped a good pic. bahaha.

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    +110 Comments
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    Recipe Rating :
         

    You had me at peanut butter cookie. This turned out perfectly delicious and was so easy to make!! Love love love.

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    Thank you for this post :) I’m so happy you are on your way to cookbook #3! I have both 1 and 2 on kindle and also hardcover! Recipe books just aren’t the same on a kindle, especially with your beautiful photography.
    +Sending all my best wishes your way
    +Crystal

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    Ohhh man. This was SO GOOD.
    +First I made the cookies, and I didn’t know if any were going to make it into the ice cream. I’ll have to make another batch just to eat on their own – YUM!
    +Then, I made the ice cream, and my husband deemed it the best ice cream he’s ever tasted! :)
    +My family is enjoying the last of the warm days here in WI with your perfect ice cream! Thank you.

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    Angela,
    +Thank you for the update. I’m very glad to hear you are feeling better and appreciate your honesty and vulnerability. Please know that your words are powerful and are helping others.
    +This recipe looks amazing! I need to dig my ice cream maker out of the back of the pantry.
    +Aloha from Maui

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    Any news on when your next book will be published?

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    I absolutely love this ice cream. My whole family loves it. Best plant based ice cream I have found. Thank you for providing such an amazing recipe.

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    Hi Angela,

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    Not sure if all comments get posted here but felt I should request –> please make sure your 3rd cookbook has a chili recipe! It is such a staple for Fall/Winter.
    +Would love to see a really good one from you too!

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    So peanut buttery and delicious!!!

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    Hi Angela,

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    I’m a long time reader. I started reading from 2008, I believe! Your recipes got me through professional school! This the first time I’m posting. We haven’t heard from you in 5 months! Please do consider writing us a little update or recipe to let us know that you’re still out there creating wonderful recipes and content. Wishing you and your family health and happiness.

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    Rita

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    Hi! I love your blog! Thank you for sharing :) I have a question, I am severely allergic to coconut and a lot of the recipes call for coconut milk, oil or sugar. Do you have any suggestions for alternatives? I would appreciate it!

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    Omg! First of all happy New year everyone! Second of all my birthday is later this month and I am going to make this for my birthday… ?I am a peanut butter holic and I am already dying to try this recipe. yes, I’m going to make my own birthday dessert because I’m the only vegan in the family and that’s the only way I will have a delicious healthy dessert. Thank you for all the wonderful recipes ?

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    Delicious recipe! I tried it and it was very very good! All my friends congratulated with me! By the way, I am italian and I assure you that it is fine also for us :)

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    Wonderful recipe! Thanks a lot!

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    Angela, your fans miss you! I love your writing and your recipes and I’m looking forward to your next book. Happy New Year, darling.

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    Wow! Your honesty and vulnerability is inspiring and brave. Thank you for sharing your feelings and process. It’s so easy for people to go to a site and think nothing but ice cream thoughts or nothing for that matter of the person putting the work into everything. Kudos to you! Be well.

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    Hi Angela,
    +I’m so looking forward to a new book. I was just googling up new books as I only have the two of yours and I”m in need of a new ‘fix’!
    +Thanks for your honesty. I too have struggled with anxiety. What has helped me is a program I will include. I’m NOT in any way associated with it except for having gone thru it. Nicola is offering it for free for the month of Jan. This is a heck of a deal. I paid quite a bit! She’s trying to make it more accessable for people. Anyways I”ll include it in case it resonates with you. Lots of love to you xx https://alittlepeaceofmind.co.uk/work-with-me/ a little peace of mind and here’s her main website:

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    You are so loved! I appreciate your passion and how you do so much for your community. It sounds like you have taken time to tend to yourself and your family at home; there is nothing more important than that! Looking forward to the new book!!!!!

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    Hey!!

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    This is an amazing recipe. I am so happy that Oonagh Duncan led me to you :)
    +I was wondering what to do you mean by let the ice cream bowl chill overnight? Like just a bowl or the ingredients in a bowl? I am planning to make this since I have completely changed my eating habits and I don’t want to mess up. Thanks & much love!

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    Ash

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    I made two batches of this ice cream. One as is and one with cookies and cream flavoring. The texture can be manipulated with the temperature of your heavy cream starting point. If it’s cold straight from fridge you’re texture will be softer and more whipped. If you let it get to room temp first you’re going to finish with a harder less whipped texture and more of a standard store bought hard ice cream texture.

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    I absolutely LOVE this ice cream! It inspired me to make a slightly different version that I wanted to share. I made a batch of your flourless chocolate brownies from the Oh She Glows Everyday cookbook, then made the ice cream base using almond butter instead of peanut butter. I chopped up a little over half of the brownies into almond-size pieces, froze the bites for about 10 minutes and then added them to the ice cream when you would normally add the cookies. It turned out awesome! thank you!

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    Hey Angela, thanks for being so vulnerable with us, I’m glad that you’re shaking the guilt or funk off because you’ve done such a great job so far with this blog and shouldn’t be too hard on yourself!

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    Also, the way you craft and present these amazing recipes is just top-class. Keep going, it’s making a big impact on a lot of people!

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    Hi Angela and the OSG family.
    +I’ve never posted before, but I am concerned about you Angela. I am so grateful for your vulnerability about mental health and disordered eating as well as your amazing recipes. I myself have faced anxiety and depression followed by cancer this year. I am currently working on my relationship with food. I am doing ok and my best to focus on gratitude every day I am here. Hope you and the community are doing ok with everything going on.

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    I sure miss this blog. A couple recipes a week was such a highlight for me.

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    Really wish it didn’t die. Or we at least could’ve gotten a goodbye post instead of just being gone. :(

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    Me too! We miss you, Angela, and hope everything is OK. Wishing you every good thing!

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    I hope everything is OK with you.

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    I will third this comment – hope you are doing well Angela, the world misses hearing from you but I hope you are taking care of yourself and your family is well!

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    I have started a vegan journey for a while. Your recipes are so good and it is easy to make. Thank you! :)

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    Thanks for coming back!! We missed you :-)

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    Hi Angela,
    +I am thrilled that you are writing yet another cookbook for us all. It is a huge amount of work I am sure. You mentioned that we let you know what we would like included…I would love to have a nutrient list for the recipes – basically calories, fat and protein. And also if subs for oil can be done (I use as little as possible). Thank YOU.

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    This was AMAZING!! This will be a new dessert favourite in our household. Thanks so much Angela!!

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    Will try this amazing recipe tonight and i hope i make it. Thanks for sharing

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    Hello, I really enjoy your blog. I read all of your healthy recipes, but I kept scrolling down to find best recipes that contain protein powder and I couldn’t find, can you please write for us about this topic? I’m dying to know. Thanks for everything! I love your blog <3

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    Hi Laila! Thank you so much for your kind words! I don’t have too many recipes with protein powder, but here are a few to try out:

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    In the Buff Smoothie Bowl
    +Green Warrior Protein Smoothie
    +Quick ‘n Easy No-Bake Protein Bars

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    :)

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    Obsession worthy is right. Made this last weekend and it didn’t last long! Absolutely delicious and my husband’s new favorite ice cream. Thank you!

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    wow, thnk

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    Wow, finally you brought a smile on my kid’s faces. they often ask me to make ice cream at home and you made it easy for me. thanks alot.

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    Looks Yummy! If the recipe serves 6 people, and guess what? 3 of us finished this in a meal. This recipe is so delish and highly recommended to serve it chilled.

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    Looks Yummy! If the recipe serves 6 people, and guess what? 3 of us finished this in a meal. Talks Corner >>> https://www.talkscorner.com >>> also sharing these types of home tips, your recipe is so delish and highly recommended to serve it chilled.

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    Just made this ice cream recipe ! Three words : WOW ! DELICIOUS ! THANKS!

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    I was so thrilled with how this recipe turned out that I shared it with friends and family. Everyone loved it! The texture was so creamy and the flavor was delicious. The peanut butter cookies alone are some of the easiest, tastiest cookies I’ve made to date. Thank you so much for sharing!

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    I made it with almond butter and it is still very delicious. I absolutely love this recipe.

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    Stir Fried Bok Choy with Tofu Puffs

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    5 minutes
    22 Reviews
    5 from 8 votes
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    Published: 02/05/2022Author:
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    A super quick and easy stir fried bok choy with tofu puffs that only uses five ingredients and takes 15 minutes to prep and cook. The crisp bok choy is lightly caramelized and combined with tender tofu in a savory and slightly sweet sauce. It is surprisingly satisfying to eat as a side dish, and sometimes I serve it as a light main dish for lunch over steamed rice. {Vegan, Gluten-Free Adaptable}

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    Stir fried bok choy with tofu puffs
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    This stir fried bok choy with tofu puffs is one of my favorite veggie dishes. I ate it growing up in China and have continuously cooked it as part of the dinner rotation now, living in the US. Whenever my mom would serve this dish during dinner, I’d get very excited. The dish is super simple, yet strangely satisfying. The porous tofu puffs soak up all the great flavor and have a meaty texture. They’re accompanied by bok choy that’s stir fried until just tender and caramelized yet still a bit crunchy.

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    It’s a great way to get a good amount of green veggies in your weekday dinner. 

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    Stir fried bok choy with tofu puffs close up
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    Ingredients

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    Tofu puffs (deep fried tofu)

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    If you’ve never tried tofu puffs (逗泡, or deep fried tofu) before, I highly recommend you give them a try. In Chinese Buddist cooking, fried tofu is usually used as a meat alternative to make a dish vegetarian. It has a spongy and airy texture, with a golden and slightly oily surface. It works like magic with veggies, both in stir fried dishes and in stews. Functioning similarly to meat, the fried tofu adds richness and meaty texture to a dish. Plus, because of its porous texture, it will absorb tons of flavor from the sauce or broth it’s cooked in.

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    You can usually find tofu puffs at Asian markets. They are either in the refrigerated section near the other tofu products or in the freezer. You can store them in the fridge for a week or two, but they’ll stay good for months in the freezer.  

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    NOTE: Tofu puffs are called deep fried tofu sometimes, but they’re different from the fried tofu you might make at home. Because tofu puffs are less about crispiness and more about airy texture. I’ve tried a few ways to take regular tofu and fry it at home, but none of the experiments achieved the texture of store-bought tofu puffs.

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    How to prepare bok choy

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    You can either use bok choy or slightly larger heads of baby bok choy to cook this dish. To make sure they cook evenly in a stir fry, here is my favorite way to cut it:

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    1. Cut off and discard the tough end on the bottom. 
    2. Tear off the outer large leaves until the tender core portion is exposed. Halve the core.
    3. For the larger leaves, slice the white part into bite-sized pieces. For baby bok choy, you can keep the pieces square. However, if you have giant heads of bok choy (those usually found in a regular grocery store instead of an Asian market), you can slice them thinly because the white part is much thicker than that of baby bok choy.
    4. For the green leafy part, leave it as-is if it is under 5” (12 cm) long. For giant leaves, further halve or cut them into thirds. The leaves will shrink a lot during cooking so you should keep the pieces larger.
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    For a perfect texture, you can even separate the white and green parts and cook the white part a bit longer. But I’m usually lazy and add everything at once. When the white part is cooked yet still crisp, the green parts are withered and quite tender. It’s a texture contrast that I enjoy a lot. 

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    How to cut bok choy
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    Mise en place

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    Your table should have the bok choy, tofu puffs, soy sauce, sugar and green onions before you start cooking.

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    Ingredients for making stir fried bok choy with tofu puffs
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    Bok choy stir fry with fried tofu
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    How to cook stir fried bok choy with tofu puffs

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    Wok vs. skillet

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    In the past I’ve talked about the reasons not to use a wok, and the benefits of a wok vs. skillet. I have to admit that I use a large heavy skillet for most of my stir fry recipes. However, I do like to use a small flat bottomed wok to cook simple dishes like this stir fried bok choy with tofu puffs. 

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    The reason is: 

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    • A small wok can hold a lot of vegetables yet it’s easy to handle
    • Since this recipe uses very simple seasonings, wok hei will make the dish stand out more
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    If you’re using a wok, check out this old video that I made when I was back in China. 

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    On the other hand, you can totally use a skillet to make this dish. I prefer a carbon steel or cast iron skillet over a nonstick one, because the bok choy will be charred better. 

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    But either case, you should be using high or close to high heat the whole time and you should hear a continuous, loud sizzling sound. But if the skillet starts to smoke too heavily, turn to medium heat. The cooking will be done in less than 4 minutes. 

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    Cooking process

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    Cooking stir fried bok choy with tofu puffs couldn’t be easier:

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    1. Stir fry the green onion in oil to release the fragrance
    2. Add the bok choy and stir a few times to coat it with oil
    3. Pour in the soy sauce and sugar, then give it a quick stir
    4. Add the tofu puffs and cover the pan to steam it briefly
    5. Uncover the pan and stir to mix everything together
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    That’s it! The bok choy will be blistered, with a light charred edge caused by the soy sauce and sugar combo. The bok choy should be tender yet with the white part still a bit crisp. The tofu puffs soak up all the goodness from the aromatic oil and the sauce. Top it on white rice and enjoy!

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    How to cook stir fried bok choy with tofu puffs step-by-step
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    Chinese bok choy stir fry with fried tofu close up
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    Dishes that go with stir fried bok choy with tofu puffs

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    -
    -
    A super quick and easy stir fried bok choy with tofu puffs that only uses five ingredients and takes 15 minutes to prep and cook. The crisp bok choy is lightly caramelized and combined with tender tofu in a savory and slightly sweet sauce. It is surprisingly satisfying to eat as a side dish, and sometimes I serve it as a light main dish for lunch over steamed rice. {Vegan, Gluten-Free Adaptable}
    -
    -

    Stir Fried Bok Choy with Tofu Puffs

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    5 from 8 votes
    -
    A super quick and easy stir fried bok choy with tofu puffs that only uses five ingredients and takes 15 minutes to prep and cook. The crisp bok choy is lightly caramelized and combined with tender tofu in a savory and slightly sweet sauce. It is surprisingly satisfying to eat as a side dish, and sometimes I serve it as a light main dish for lunch over steamed rice. {Vegan, Gluten-Free Adaptable}
    To make the dish gluten-free, use tamari to replace light soy sauce.
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    Author: Maggie Zhu
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    Course: Side
    Cuisine: Chinese
    Keyword: home style
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    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
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    Servings: 2 to 4
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    -Print Recipe -Pin Recipe -Rate Recipe -
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    Ingredients

    • 1 lb (450 g) bok choy , chopped to bite size pieces (see the cutting method in the post above)
    • 1 heaping cup (60 grams) tofu puffs , halved
    • 2 green onions , sliced
    • 1 tablespoon peanut oil (or vegetable oil)
    • 1 teaspoon sugar
    • 2 tablespoons light soy sauce (or soy sauce)
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    Instructions

    • Heat 1 tablespoon of oil in a medium-sized wok or large skillet over high heat until hot. Add scallion and stir a few times until fragrant.
    • Add bok choy. Stir and cook for 1 to 2 minutes, to coat evenly with oil.
    • Sprinkle it with sugar and swirl in light soy sauce. Immediately stir a few times to mix well. Add deep fried tofu, then stir again for about 20 seconds.
    • Cover the wok and lower to medium-low heat. Steam for 30 seconds. Uncover and stir to check the doneness. Cover and cook for another 10 to 20 seconds again, if necessary, until the bok choy is cooked through and slightly caramelized on the edges. Turn off the heat and transfer everything to a serving plate.
    • Serve hot as a side dish or over steamed rice as a light main dish.
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    Video

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    Nutrition

    Serving: 1serving, Calories: 93kcal, Carbohydrates: 6.1g, Protein: 4.8g, Fat: 6.5g, Saturated Fat: 1g, Sodium: 528mg, Potassium: 344mg, Fiber: 1.9g, Sugar: 3g, Calcium: 179mg, Iron: 2mg
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    - Questions and Reviews

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    1. -
      Kathleen | HapaNom says:
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      5 stars
      -I LOVE the video of your mom cooking! That must have been so much fun! This dish looks absolutely fabulous and delicious. Btw, that is probably the thickest scallion I’ve ever seen!

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      mira says:
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      5 stars
      -This stir fry looks so easy to make and delicious! I like fried tofu! Love the video! Pinned!

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      Nami | Just One Cookbook says:
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      5 stars
      -This is one of my favorite combination. I like veggies and my son loves tofu… so we like to put them together in one dish. I will make this very soon – I need authentic recipe! 😉

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      K / Pure & Complex says:
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      I am such a HUGE fan of stir fry and this looks amazing.

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      Kelly says:
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      Love everything in this stir fry! Tofu and bok choy are my favorites! Looks so fresh and delicious!

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      [email protected] Eats says:
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      5 stars
      -I ADORE deep fried tofu. I love it especially in laksa because of the way it sucks up the soup!! Always looking for interesting ways to eat veggies and this is a perfect one. Thanks Maggie!!!

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      Lisa @ Healthy Nibbles & Bits says:
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      I know so many people who say that they don’t like tofu, but they really haven’t tried all the different kinds yet. They only think of tofu as the solid white block. If only they would branch out! This dish definitely looks fantastic!

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      Amy V says:
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      Maggie, I cooked this tonight and it was fantastic. Just wanted to let you know. I’m working in China right now and and just love Asian-style vegetable dishes. I ate a huge plate of this and thought about having seconds–not something most people would say about vegetables!

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        Maggie says:
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        Hi Amy, I’m very very glad you like this dish! You’re living in China now, so you’ve probably found out this kind of simple dish is the thing we cook and eat everyday. I like it a lot too, although I always prefer meat over vegetables. lol
        -Hope you have a wonderful time living in China. And please feel free to drop me a message if you’re looking for a recipe. I’d like to create it for you 🙂

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      Kim Grey says:
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      Hi Maggie, This recipe looks so delicious and easy! I’m definitely going to try it soon. I’m always looking for quick, delicious recipes for my family. I just hope my 2-year-old soon will eat the bok choy. I’m trying to get him interested in greens.

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        Maggie says:
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        Hi Kim, I’m so glad you found my recipes helpful! This is a recipe my mom told me and I love it a lot. The sauce will be infused into the bok choy and the crispy tofu, so the dish will be very flavorful. I hope your 2-year-old son will like it! 🙂

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      Kimi Wei says:
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      Maggie, what does a charred vegetable look like? I am thinking that once a veggie is mixed with sauce, it will not develop a char.

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        Maggie says:
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        My previous description was not very accurate and I just changed “charred” into “caramelized”. After pouring into the soy sauce and sugar, they will caramelize immediately due to the high heat of the wok.

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      Elise says:
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      5 stars
      -This was super easy. I wasn’t sure it would be flavorful enough since there were so few ingredients, but this really surprised me! I was able to whip it up in about 20 minutes, and I’m usually pretty slow in the kitchen. It was also great as leftovers! Giving it a little more time to sit in the sauce made it almost better.

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      I think next time I might add some ginger. It just seemed to be missing a little something.

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        Maggie says:
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        Hi Elise, I’m so glad to hear you like the dish! Yes, some ginger or garlic will definitely make it more flavorful. I usually just chop up whatever I have at home to make this one and it always turns out great. Happy cooking and hope it turns out even better the next time 🙂

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      Susan says:
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      5 stars
      -I didn’t have deep fried tofu, so I fried mine in avocado oil. I followed the recipe for the rest and it was YUMMY! This has now been added to my go to recipes. I will also be adding a little bit of sugar to my soy sauce recipes as it reduced the bite of the soy sauce. YUM!

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      Bill Zigrang says:
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      Cast iron (almost) round-bottom wok with 3 feet — OLD SCHOOL RULES!!

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        Maggie Zhu says:
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        Yeah, my mom has one and it’s so good! It’s not too big and has a longer handle so you can easily move it around. The cast iron is just thick enough to retain heat, but not too thick to be super heavy. Wish I can find something like this in the US…

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      RB says:
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      5 stars
      -Very simple and tasty. Used Napa cabbage instead of bok choy since that is what I had, and it was good. First time I tried the soy puffs and they were good and easy to add and use. Because I used Napa cabbage it was a bit soggier than bok choy would have been, but overall fla or was simple but tasty.

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        Maggie Zhu says:
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        So happy to hear you made this! I think napa cabbage is a great alternative. I would use a small amount of cornstarch slurry (maybe 1 teaspoon cornstarch dissolved in 1 tablespoon water) to thicken the sauce if you’re making it with napa cabbage the next time. Thanks for leaving a positive review 🙂

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      Kaitlyn says:
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      5 stars
      -I made a version of this with some sliced king oyster mushrooms, and added garlic, vegetarian oyster sauce, white pepper, and some sesame oil. Super delicious and I highly recommend the add-ins!

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      Yan says:
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      Usually Maggie’s recipes require a few more steps, but this is just so simple and the result is phenomenon. 10mins including preparation is all I need to whip it up on a busy night for a delicious dinner or a next day lunch. Thanks Maggie!

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    Maggie Zhu of Omnivore's Cookbook
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    About The Author:
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    Maggie Zhu

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    Hi I'm Maggie Zhu! Welcome to my site about modern Chinese cooking - including street food, family recipes, and restaurant dishes. I take a less labor-intensive approach while maintaining the taste and look of the dish. I am originally from Beijing, and now cook from my New York kitchen.
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    Beef Pan-Fried Noodles

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    Jump to Recipe
    15 minutes
    55 Reviews
    4.81 from 26 votes
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    Published: 06/29/2020Updated: 10/25/2022Author:
    This post may contain affiliate links. Read our disclosure policy.
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    Turn your kitchen into a Chinese restaurant by making crispy pan fried noodles with juicy beef in a rich and savory sauce that tastes too good to be true! 

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    Hong Kong style beef and brown sauce over crispy noodles
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    Beef pan fried noodles has always been one of my favorite dishes in Chinese restaurants. Those crunchy-fried noodles with the crispy texture. That heavenly brown sauce over the tender slices of beef, all mingling with a bed of crispy noodles and a medley of crunchy veggies. It’s a perfect meal that has everything you need to fill you up and satisfy your Chinese food craving.

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    Beef pan fried noodles close-up
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    Ingredients

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    The recipe might look long, but I promise it is incredibly easy to cook. As with any recipe, it always helps to get organized first. When you have everything ready to go, it couldn’t be simpler to prepare. 

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    Most of the ingredients on the list are for making that wonderful brown sauce. You’ll see it all come together so quickly. When added together, all the tastes and textures really satisfy!

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    Hong Kong beef pan fried noodles close-up
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    What type of noodles to use

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    I use Hong Kong pan fry noodles, which are fresh, thin noodles that are partially cooked and ready to use for pan frying without the need to boil them first. It’s the best type of noodles for this dish to create heavenly crispy noodles. You can find them in the refrigerated section of your Asian market or even on Amazon, although they’re very expensive if you buy them online.

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    Hong Kong style pan fried noodles
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    However, you can use other types of thin noodles to recreate this beef pan fried noodles recipe. I have notes further down on simple substitutions that you might already have in your kitchen, though if you can get your hands on the Hong Kong pan fry noodles, I highly recommend them.

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    What type of beef to use

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    I like to use beef flank steak or skirt steak for stir fries because they are slightly cheaper than the premium cuts but still produce a tender, juicy result. 

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    Vegetables & aromatics

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    In my recipe, I use baby bok choy, yellow onion, and carrots, though you can easily customize it with whatever you have in your fridge. Aromatics like ginger and garlic are a must, though, for rendering that authentic flavor that makes you pull out the takeout menu for your favorite Chinese place up the street. 

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    How to cut baby bok choy for stir fry

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    To create the best evenly cooked texture, here is how I cut baby bok choy:

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    • Tear apart the larger outer leaves
    • Chop the white parts into small bite-sized pieces and leave the green part intact or cut it into bigger bite-sized pieces (depending on the size of the head)
    • Keep the small tender leaves whole
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    How to cut baby bok choy for stir frying
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    When you’re ready to cook, your table should have the prepped ingredients below.

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    Ingredients for making beef pan fried noodles
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    Cooking process

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    To cook beef pan fried noodles:

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    1. Use a generous amount of oil to pan fry the noodles until crispy and move them to a serving plate
    2. Sear the beef and move it to a plate
    3. Saute the aromatics and veggies that take longer to cook
    4. Add the baby bok choy
    5. Pour in the sauce and cook until it thickens
    6. Add back the beef and mix. Pour the sauce and beef over the crispy noodles
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    Beef pan fried noodles cooking step-by-step
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    Hong Kong pan fried noodles with beef and baby bok choy
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    With beef pan fried noodles, you can have dinner on the table well before any delivery would arrive. Even with marinating the beef, which is what gives it that melt-in-your-mouth texture. It all comes together in record time and is sure to be something you’ll make often from now on!

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    Beef pan fried noodles with vegetables
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    Turn your kitchen into a Chinese restaurant by making crispy pan fried noodles with juicy beef in a rich and savory sauce that tastes too good to be true!
    -
    -

    Beef Pan-Fried Noodles

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    4.81 from 26 votes
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    Turn your kitchen into a Chinese restaurant by making crispy pan fried noodles with juicy beef in a rich and savory sauce that tastes too good to be true!
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    Author: Maggie Zhu
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    Course: Main
    Cuisine: Chinese
    Keyword: restaurant-style
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    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
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    Servings: 4 servings
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    Ingredients

    • 8 oz (225 g) flank steak (or skirt steak) , thinly sliced against the grain
    • 8 oz (225 g) fresh Hong Kong pan fry noodles (or other type of thin noodles) (Footnote 1)

    Meat & Marinade

    • 2 tablespoons Shaoxing wine (or dry sherry)
    • 2 teaspoons cornstarch
    • 1/4 teaspoon salt

    Sauce

    Stir-Fry

    • 4 tablespoons peanut oil , divided
    • 4 heads baby bok choy , quartered
    • 4 cloves garlic , minced
    • 1 inch (2.5 cm) ginger , minced
    • 1/2 yellow onion , sliced
    • 1/2 carrot , sliced into strips
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    Instructions

    • Combine the beef and the marinade ingredients in a medium-sized bowl. Toss with your hands to coat the beef evenly and let marinate while preparing other ingredients.
    • Combine the sauce ingredients in a medium-sized bowl and stir to mix thoroughly.
    • Prepare the noodles according to package directions (*Footnote 3). Drain and set aside in a colander to dry.
    • Heat a large heavy-bottomed pan (nonstick or carbon steel) with 2 tablespoons of peanut oil over medium-high heat until hot. Spread the noodles into a patty shape (*Footnote 4). Cook without flipping until the bottoms turn golden. Turn the noodles to fry the other side until golden. Drizzle in a bit more oil to help with the frying, if needed. Once done, transfer the noodles to a big serving plate.
    • Pour 1 tablespoon of oil into the same pan. Add the beef and spread it out in a single layer using a pair of tongs or chopsticks. Let cook undisturbed for 30 seconds or so, or until the bottom turns golden brown. Flip to cook the other side until browned. Stir a few times until the beef is cooked (it’s OK if there’s a hint of pink inside), transfer to a big plate, and set aside.
    • Add the remaining 1 tablespoon of oil to the pan. Add the onion and carrots. Quickly stir a few times to mix well. Add the ginger and garlic. Stir and cook for 30 seconds to release the fragrance.
    • Add the bok choy. Cook and stir for another minute, until the veggies start to soften.
    • Stir the sauce thoroughly to dissolve the cornstarch completely and pour the sauce into the pan. Stir and cook to bring the sauce to a boil, and cook until it starts to thicken.
    • Add the cooked beef back into the pan. Stir to mix everything well. Once the sauce reaches the desired consistency, pour everything over the fried noodles. (*Footnote 5)
    • Serve immediately as a main dish.
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    Notes

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    1. Hong Kong noodles will yield the best texture. The best alternative is vermicelli pasta, which yields a similar result. If you can’t find either, you can also use ramen noodles (a bit thicker) or angel hair pasta (a bit thinner).
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    2. If you wish to add the dark brown color to your noodles (as shown in the photos), replace 1 teaspoon of soy sauce with dark soy sauce. It won’t affect the taste either way.
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    3. Hong Kong noodles can have different preparation methods depending on the brand. Some don’t require boiling and you can directly pan fry them. In such a case, you might need to pour in a small cup of water (1/4 cup or so) to steam the noodles in the frying pan so they are not too dry. If the package requires boiling but doesn’t indicate a time, you should boil the noodles and keep a close eye on them so they will be al dente. I briefly cooked mine for under 1 minute. If you use pasta, cook it until al dente. If you use thin Asian noodles, cook them 1 minute less than the package indicates.
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    4. This recipe yields a big plate of noodles to share. If you wish to cook individual servings, you can fry the noodles in 2 to 3 batches to create smaller plates.
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    5. If you do not plan to serve the dish immediately, transfer the sauce into a big bowl and cover it to keep warm. Pour the sauce over the noodles right before serving so the noodles remain crispy.
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    Nutrition

    Serving: 1serving, Calories: 341kcal, Carbohydrates: 28.1g, Protein: 16.5g, Fat: 18.3g, Saturated Fat: 4g, Cholesterol: 40mg, Sodium: 651mg, Potassium: 305mg, Fiber: 1.8g, Sugar: 4.9g, Calcium: 54mg, Iron: 2mg
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    Did You Make This Recipe?Don’t forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!
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    If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

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    More Chinese restaurant style recipes

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    Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.

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    Leave a Review!

    I love hearing from you! Submit your question or review below. Your email address will not be published. Required fields are marked*.

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    - Questions and Reviews

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    1. -
      Bill Zigrang says:
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      Maggie,
      -?Is this a version of e-fu (or yee-fu) (or longevity) noodles??

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        Maggie says:
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        I’m afraid it’s not the same version. The y-fu version use different noodles and the cooking method is different too (boil noodle and cook with the sauce And this one is to fry the noodles until crispy, then pour sauce on top).

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      mare says:
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      5 stars
      -Excellent. Made it last night and finished it for breakfast!

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      NJ says:
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      Hi ! Is there any suitable substitute for Chinkiang vinegar?
      -Thx!

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        Maggie says:
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        Rice vinegar or distilled vinegar will work. Happy cooking!

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      SHARON says:
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      Can you use thin rice noodles as an alternative in this dish? I’m gluten intolerant.

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        Maggie says:
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        Hi Sharon, yeah you can use rice noodles. They will produce a different texture once fried but if you drain them well and fry with plenty of oil, they should turn out crispy as well.

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      Sashi says:
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      5 stars
      -Hey Maggie, simply put, you’ve done it again! This one was delicious. We enjoyed it with some shiitake mushrooms (because they came with the pak choi. Not sure the portion sizes can survive four people, we did it for three and there is a little left! Thanks so much for this amazing addition. We will make it one of the faves alongside real deal beef schezuan. Brilliant!

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    6. -
      Caroline Shepard says:
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      5 stars
      -So delicious! My family gobbled it down and wanted more. I had to use chicken broth and rice vinegar, but still came out great. The crunchy noodles were key. Do you have any thoughts on preparing steak so it steams less, and crisps a little better? Thanks, again for a fabulous meal.

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      Marlena says:
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      5 stars
      -So delicious and easy to follow recipe. When looking for the noodles I was searching in the dried noodle section of H Mart but found them in the fresh noodle section. So make sure you check the fresh noodle section first! I will definitely be making this again. Used my large cast iron to cook everything (except for the noodles). Cooked really well.

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      I added red bell pepper to the veggies which was a great addition to the mix.

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      Thanks for sharing this recipe! Can’t wait to make it again

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      Jen says:
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      5 stars
      -This recipe was AMAZING, Maggie! Delicious!!! I found the HK style noodles at my local 99 Ranch grocery store and you were right, they taste great. I was afraid of pan frying the noodles at home, as I have a very sensitive smoke alarm, but it all turned out perfect by using more a medium heat (took longer, but the noodles crisped up great!). Excited about leftovers today and making this again in the future. Next time, I want to try seafood style instead of beef. YUM, thank you!

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        Maggie says:
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        So happy to hear you like the recipe Jen! Yes, the HK style noodles are the best for this type of dish. So easy to use and taste great. Glad you can find it locally 🙂

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      Lauren says:
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      Oh this looks so good!!! Can you use flat iron steak instead of flank or skirt steak?

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        Maggie says:
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        Yeah you totally can!

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      Ashley B says:
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      5 stars
      -This was incredible! I followed the recipe as much as I could but I had to substitute Mirin for the Shaoxing wine (so I left out the sugar later) and I subbed Rice vinegar + soy sauce for the Chinkiang vinegar. I also forgot I ran out of fresh ginger so I had to use ground ginger; I’ll use fresh ginger next time, but it still turned out delicious. I’ll definitely be making this again!!

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        Maggie says:
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        Glad to hear you like the dish Ashley! You’re very resourceful and it’s great that the replacement worked out 🙂

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      Mr Larry Hamilton says:
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      4 stars
      -Hi Maggie,
      -Love, love loved this dish. Love to cook but I must admit, I’m very intimidated when it comes to asian cooking. Even though it’s my favorite cuisine. So many different cultures and regions and each one is unique and distinct. Seems overwhelming with ingredients. Especially the noodles. Either I can’t find the right ones at my 2 local asian stores or I have to order them. Thank you for providing links of most products. Honestly, I wish that I could just help you cook and then enjoy.

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      Saira says:
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      This looks so good! I prefer soft noodles to crispy ones, is there a way to modify the recipe to get that result? The veggies, beef and sauce look perfect for what flavours I want so I don’t know if I’d just have to choose a different kind of noodle or simply not cook them until crispy.

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      Thanks!

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        Maggie Zhu says:
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        Hi Saira, you can simply cook the same type of noodles briefly with less oil so they stay soft. You can also use different type of noodles, such as lo mein or chow mein noodles as well. The sauce is super flavorful and you can even top them on boiled noodles directly.

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      Ellen says:
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      Can I use chicken instead of beef? Any changes in the ingredients

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        Maggie Zhu says:
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        Yes you totally can! No need to change other ingredients.

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      Stan H says:
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      4 stars
      -I tried this recipe last week and it was a real winner! My one (small) challenge was trying to brown the noodles without burning them. That will take some trial-and-error. Will definitely make this dish again soon!

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      Xin Nian Kuai Le!!

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      Susan F. says:
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      5 stars
      -Ohmygosh! I love trying out new recipes, but they don’t always turn out as flavorful as I want. This recipe is WONDERFUL! Explicit directions and not hard to find ingredients. Hubby and I though very tasty! Will make again!

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      andy palley says:
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      5 stars
      -The best Chinese restaurants in Flushing and elsewhere around NYC make pan-fried noodles, and this recipe can absolutely get you there. It’s the best recipe for pan-fried noodles I’ve found.

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      Mary says:
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      Is this the same as Cantonese Chow Mein?

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        Maggie Zhu says:
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        They are different. The noodles in this recipe is pan fried until very crispy, and the sauce is poured over.
        -The Cantonese chow mein noodles are softer, and the sauce is added to the pan to mix in before serving.

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      Gordon White says:
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      5 stars
      -I loved how all the ingredients came together. My picky girlfried dared tried it then cooked more noodle up. Iam a hunter so i used deer tenderlion and was great.

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      Joanne C says:
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      Is this supposed to be Liang Mian Huang? Just checking before I tried – it looks good either way sometimes knowing what it is/is not supposed to be helps me temper my expectations (otherwise I might get disappointed if it tastes different from how I hoped).

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      Cc says:
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      5 stars
      -This recipe is SO GOOD. Creamy, crunchy, perfect. I used ramen noodles and they fried perfectly. Cabbage instead of bok choy was pretty great too. Definitely will make again!

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      Diana S. says:
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      5 stars
      -Such a great dish! I usually don’t like ginger flavors in my dishes, but this one was really good! I’ll definitely be making this many times in the future! Thank you for sharing this recipe!

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      Sandra says:
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      Can I make this recipe today and eat next day

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        Maggie Zhu says:
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        You totally can. Although the noodle part will not taste as crispy if you plan to serve it later.

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      mavee125 says:
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      5 stars
      -This Beef Pan Fried noodle is so delicious! Glad I got to get all my needed ingredients at Karman Foods. It was superb! Will surely make it again this weekend.

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      Tom says:
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      I have been trying to find the recipe for something that was called “Hot Sauced Beef over Braised noodles” and this looks close to it. I have been searching for the recipe for many years but have not been able to find or replicate it, other Chinese/WonTon restaurants don’t even have it on their menu where I’m at. A restaurant in Seattle use to have it and IT WAS AMAZING. This looks very similar, but it doesn’t sound like the right one, less spice to it. Is this a different rendition of that recipe? I’m going to try it either way because I have to find that recipe before I die. It is really that good.

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        Maggie Zhu says:
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        Not quite sure about the hot sauce you mentioned, but I think maybe try to add 2 to 3 teaspoons chili garlic sauce or Sriracha to this recipe, you can get a very nice result.

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          Tom says:
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          Got it, I’ll try it out. I’m assuming the translation on the menus varied by the translator, but the only 2 restaurants I’ve ever found with it had it labeled, “Hot Sauced Beef over Braised noodles” or, “Spicy pork stir fry over thin noodles” Both had pan-fried noodles, with a layer of Bok Choy underneath and it was topped with a spicy beef/pork recipe. That’s it, no other things that I can provide for the recipe, I’ve only ever seen it in a restaurant 2 times ever. When I was in California and Vancouver, B.C., I couldn’t find it there either and no one knew what it was, I’ve only ever found it in 2 places in Washington. The thinly sliced beef, noodles (cooked in sesame oil), and Bok-Choy are easy, it’s the sauce I cannot figure out. It was only served at Won-Ton noodle houses. The rest of the noodle houses in my area do not have it and the ones that did are closed now. I sure hope this is it, if it is, you have given me the best gift I could ever ask for. I have been looking and asking for a very long time. I appreciate your feedback and response!

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      Ashes says:
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      I’ve been slowly teaching myself Asian recipes over the last several years. This recipe in general is great but especially that sauce – it’s become my go to for Asian stir fry in general… I’ve used it in a vegetarian stir fry with no noodles, I’ve made it with chicken and chicken stock, and I’ve used it over rice instead of noodles. It’s a winner every time! Thanks!

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    26. -
      Misty Menagerie says:
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      5 stars
      -This is a delicious recipe! It was easy to execute and it turned out perfect. There were zero leftovers my family loved it too. I plan to add it to my menu rotation. Thanks for sharing it.

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      Karman Foods says:
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      5 stars
      -This Beef Pan-Fried Noodles is so delicious! I used Kikkoman Naturally Brewed Tamari Soy Sauce and Maekrua Brand Thai Oyster Sauce. Using only authentic Asian ingredients is just different. Best paired with my favorite Hot/Cold Barley Tea.

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    28. -
      Theodore Oetjen says:
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      4 stars
      -It tasted great! It was almost perfect but it was a tad bit too salty for our family. Maybe we added too much salt to the meat or too much soy sauce. We will try to make and make it again sometime. Hopefully we do not mess up this time.

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      Tricia says:
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      5 stars
      -Thanks for sharing this! I love that it doesn’t deep fry the noodles but has the same crispy effect.

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      Dennis says:
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      5 stars
      -Amazing!

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      Sheila says:
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      I’ve made this so many times for the family and they love it. I always double the recipe and make sure I make extra sauce because we like ours saucy! So yum! Thank you for an amazing recipe!

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      Kbenson says:
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      What sauce do yiu use? I did not see a recipe for the sauce.

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        Maggie Zhu says:
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        It is inside of the recipe card, ingredient list, under the title “sauce”.

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      Joan Kornecki says:
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      5 stars
      -Very delicious and easy to make! I will be making this again

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      Mai says:
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      5 stars
      -I love your recipes! I ‘fried’ my noodles using Flo Lum’s method of spraying oil on the noodles and air frying them and then use your recipe for the sauce. So Yummy! Her cookbook is also called Chinese Homestyle. 🙂 Going to make it again with chicken for Chinese new year. Thank you!

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      Lisa says:
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      5 stars
      -I DID IT! Yay for me! Not sure if I did it quite right but I think this recipe is forgiving and allows for rookie substitutions. It turned out well! I basically tripled the recipe because I bought too much meat. It tasted authentic for the most part I’m guessing. It could be spicer and sweeter for me.( but that could be becuz I tripled it) Maybe add chili peppers. Also, maybe top with toasted sesame seeds. I am not a fan of cooked carrots so I used a tool that julienned them. And I don’t prefer large pieces of cooked bok choy so I simply sliced the pieces like celery and it’s perfect. The uncooked noodles are home made egg noodles that are in the refrigerated section of my grocery store. The sauce thickened right up and the meat is tender and noodles taste great to me so I call it a win! Thank you for the recipe! p.s. I also used dry sherry and seasoned rice vinegar. now I need to invite some folks over……its ALOTTTTTTT oops!

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        Maggie Zhu says:
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        So happy to hear you enjoyed the dish and thanks for leaving a positive review! You did made a lot of noodles lol The uncooked vegetables sounds good to me!
        -For the sauce, adding some chili oil will make it amazing.

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      David says:
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      5 stars
      -Great noodle dish! I used the Wel-PAC Chow Mein Stir Fry noodles. Boiled them for 1 minute, drained, rinsed in cold water. They were just right. Fried nicely. I couldn’t find baby bok choy at our (internationally challenged) grocery store so bought mature bok choy and used that. Worked fine. The slightly crispy noodles make a nice contrast to the other ingredients. Nice change from rice.

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      37. -
    37. -
      Stephanie Tuggle says:
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      4 stars
      -This dish had great flavor, but I somehow my sauce came out “goopy.” Almost like there was too much cornstarch. I followed the recipe exactly and used the same noodles. Any suggestions? Definitely want to try again

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        Maggie Zhu says:
        -

        The recipe does contain quite a bit of cornstarch, and it only takes a few seconds for the sauce to thicken. If the sauce is too thick, the best way is to reduce the cornstarch to 1 1/2 tablespoons. It properly takes a bit longer to thicken the sauce, but it should give you a lighter thinner sauce.

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      38. -
    38. -
      Janet Baker says:
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      4 stars
      -Not bad, but too much liquid in the sauce. If I redo, will cut to half cup broth.

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      39. -
    39. -
      nim says:
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      delicious

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      40. -
    40. -
      Kelsey says:
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      5 stars
      -This was amazing! My whole family loved it!! I had to use rice vinegar because I can’t easily get black vinegar but delicious nonetheless

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      41. - -
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    Maggie Zhu of Omnivore's Cookbook
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    Beef Pan-Fried Noodles

    +
    Jump to Recipe
    15 minutes
    56 Reviews
    4.82 from 27 votes
    +
    Published: 06/29/2020Updated: 10/25/2022Author:
    This post may contain affiliate links. Read our disclosure policy.
    +

    Turn your kitchen into a Chinese restaurant by making crispy pan fried noodles with juicy beef in a rich and savory sauce that tastes too good to be true! 

    + + + +
    Hong Kong style beef and brown sauce over crispy noodles
    + + + +

    Beef pan fried noodles has always been one of my favorite dishes in Chinese restaurants. Those crunchy-fried noodles with the crispy texture. That heavenly brown sauce over the tender slices of beef, all mingling with a bed of crispy noodles and a medley of crunchy veggies. It’s a perfect meal that has everything you need to fill you up and satisfy your Chinese food craving.

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    Beef pan fried noodles close-up
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    Ingredients

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    The recipe might look long, but I promise it is incredibly easy to cook. As with any recipe, it always helps to get organized first. When you have everything ready to go, it couldn’t be simpler to prepare. 

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    Most of the ingredients on the list are for making that wonderful brown sauce. You’ll see it all come together so quickly. When added together, all the tastes and textures really satisfy!

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    Hong Kong beef pan fried noodles close-up
    + + + +

    What type of noodles to use

    + + + +

    I use Hong Kong pan fry noodles, which are fresh, thin noodles that are partially cooked and ready to use for pan frying without the need to boil them first. It’s the best type of noodles for this dish to create heavenly crispy noodles. You can find them in the refrigerated section of your Asian market or even on Amazon, although they’re very expensive if you buy them online.

    + + + +
    Hong Kong style pan fried noodles
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    However, you can use other types of thin noodles to recreate this beef pan fried noodles recipe. I have notes further down on simple substitutions that you might already have in your kitchen, though if you can get your hands on the Hong Kong pan fry noodles, I highly recommend them.

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    What type of beef to use

    + + + +

    I like to use beef flank steak or skirt steak for stir fries because they are slightly cheaper than the premium cuts but still produce a tender, juicy result. 

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    Vegetables & aromatics

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    In my recipe, I use baby bok choy, yellow onion, and carrots, though you can easily customize it with whatever you have in your fridge. Aromatics like ginger and garlic are a must, though, for rendering that authentic flavor that makes you pull out the takeout menu for your favorite Chinese place up the street. 

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    How to cut baby bok choy for stir fry

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    To create the best evenly cooked texture, here is how I cut baby bok choy:

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    • Tear apart the larger outer leaves
    • Chop the white parts into small bite-sized pieces and leave the green part intact or cut it into bigger bite-sized pieces (depending on the size of the head)
    • Keep the small tender leaves whole
    + + + +
    How to cut baby bok choy for stir frying
    + + + +

    When you’re ready to cook, your table should have the prepped ingredients below.

    + + + +
    Ingredients for making beef pan fried noodles
    + + + +

    Cooking process

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    To cook beef pan fried noodles:

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    1. Use a generous amount of oil to pan fry the noodles until crispy and move them to a serving plate
    2. Sear the beef and move it to a plate
    3. Saute the aromatics and veggies that take longer to cook
    4. Add the baby bok choy
    5. Pour in the sauce and cook until it thickens
    6. Add back the beef and mix. Pour the sauce and beef over the crispy noodles
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    Beef pan fried noodles cooking step-by-step
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    Hong Kong pan fried noodles with beef and baby bok choy
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    With beef pan fried noodles, you can have dinner on the table well before any delivery would arrive. Even with marinating the beef, which is what gives it that melt-in-your-mouth texture. It all comes together in record time and is sure to be something you’ll make often from now on!

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    Beef pan fried noodles with vegetables
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    Want to learn more about Chinese Cooking? Sign up my newsletter to receive the 5-Day Chinese Cooking Crash Course and recipe update!

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    Want to Know More?Receive our 5-Day Chinese Cooking Crash Course & Recipe Updates! Subscribe
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    +
    Turn your kitchen into a Chinese restaurant by making crispy pan fried noodles with juicy beef in a rich and savory sauce that tastes too good to be true!
    +
    +

    Beef Pan-Fried Noodles

    +
    4.82 from 27 votes
    +
    Turn your kitchen into a Chinese restaurant by making crispy pan fried noodles with juicy beef in a rich and savory sauce that tastes too good to be true!
    +
    +
    Author: Maggie Zhu
    +
    Course: Main
    Cuisine: Chinese
    Keyword: restaurant-style
    +
    +
    +
    Prep Time: 20 minutes
    Cook Time: 15 minutes
    Total Time: 35 minutes
    +
    +
    +
    Servings: 4 servings
    +
    +
    +Print Recipe +Pin Recipe +Rate Recipe +
    + +

    Ingredients

    • 8 oz (225 g) flank steak (or skirt steak) , thinly sliced against the grain
    • 8 oz (225 g) fresh Hong Kong pan fry noodles (or other type of thin noodles) (Footnote 1)

    Meat & Marinade

    • 2 tablespoons Shaoxing wine (or dry sherry)
    • 2 teaspoons cornstarch
    • 1/4 teaspoon salt

    Sauce

    Stir-Fry

    • 4 tablespoons peanut oil , divided
    • 4 heads baby bok choy , quartered
    • 4 cloves garlic , minced
    • 1 inch (2.5 cm) ginger , minced
    • 1/2 yellow onion , sliced
    • 1/2 carrot , sliced into strips
    +

    Instructions

    • Combine the beef and the marinade ingredients in a medium-sized bowl. Toss with your hands to coat the beef evenly and let marinate while preparing other ingredients.
    • Combine the sauce ingredients in a medium-sized bowl and stir to mix thoroughly.
    • Prepare the noodles according to package directions (*Footnote 3). Drain and set aside in a colander to dry.
    • Heat a large heavy-bottomed pan (nonstick or carbon steel) with 2 tablespoons of peanut oil over medium-high heat until hot. Spread the noodles into a patty shape (*Footnote 4). Cook without flipping until the bottoms turn golden. Turn the noodles to fry the other side until golden. Drizzle in a bit more oil to help with the frying, if needed. Once done, transfer the noodles to a big serving plate.
    • Pour 1 tablespoon of oil into the same pan. Add the beef and spread it out in a single layer using a pair of tongs or chopsticks. Let cook undisturbed for 30 seconds or so, or until the bottom turns golden brown. Flip to cook the other side until browned. Stir a few times until the beef is cooked (it’s OK if there’s a hint of pink inside), transfer to a big plate, and set aside.
    • Add the remaining 1 tablespoon of oil to the pan. Add the onion and carrots. Quickly stir a few times to mix well. Add the ginger and garlic. Stir and cook for 30 seconds to release the fragrance.
    • Add the bok choy. Cook and stir for another minute, until the veggies start to soften.
    • Stir the sauce thoroughly to dissolve the cornstarch completely and pour the sauce into the pan. Stir and cook to bring the sauce to a boil, and cook until it starts to thicken.
    • Add the cooked beef back into the pan. Stir to mix everything well. Once the sauce reaches the desired consistency, pour everything over the fried noodles. (*Footnote 5)
    • Serve immediately as a main dish.
    +

    Notes

      +
    1. Hong Kong noodles will yield the best texture. The best alternative is vermicelli pasta, which yields a similar result. If you can’t find either, you can also use ramen noodles (a bit thicker) or angel hair pasta (a bit thinner).
      2. +
    2. If you wish to add the dark brown color to your noodles (as shown in the photos), replace 1 teaspoon of soy sauce with dark soy sauce. It won’t affect the taste either way.
      3. +
    3. Hong Kong noodles can have different preparation methods depending on the brand. Some don’t require boiling and you can directly pan fry them. In such a case, you might need to pour in a small cup of water (1/4 cup or so) to steam the noodles in the frying pan so they are not too dry. If the package requires boiling but doesn’t indicate a time, you should boil the noodles and keep a close eye on them so they will be al dente. I briefly cooked mine for under 1 minute. If you use pasta, cook it until al dente. If you use thin Asian noodles, cook them 1 minute less than the package indicates.
      4. +
    4. This recipe yields a big plate of noodles to share. If you wish to cook individual servings, you can fry the noodles in 2 to 3 batches to create smaller plates.
      5. +
    5. If you do not plan to serve the dish immediately, transfer the sauce into a big bowl and cover it to keep warm. Pour the sauce over the noodles right before serving so the noodles remain crispy.
      6. +
    + +

    Nutrition

    Serving: 1serving, Calories: 341kcal, Carbohydrates: 28.1g, Protein: 16.5g, Fat: 18.3g, Saturated Fat: 4g, Cholesterol: 40mg, Sodium: 651mg, Potassium: 305mg, Fiber: 1.8g, Sugar: 4.9g, Calcium: 54mg, Iron: 2mg
    +
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    +
    Did You Make This Recipe?Don’t forget the last step! Leave a comment below, and tag me @OmnivoresCookbook and #OmnivoresCookbook on Instagram!
    + + +

    If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

    + + + +

    More Chinese restaurant style recipes

    + + + + + + + +

    Lilja Walter is a part of the Omnivore’s Cookbook team and worked closely with Maggie to develop and test this recipe.

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    + +
    +
    +

    Leave a Review!

    I love hearing from you! Submit your question or review below. Your email address will not be published. Required fields are marked*.

    + +
    + Rate This Recipe! +




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    + Questions and Reviews

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      +
    1. +
      Bill Zigrang says:
      +

      Maggie,
      +?Is this a version of e-fu (or yee-fu) (or longevity) noodles??

      +
      +
      Reply
        +
      • +
        Maggie says:
        +

        I’m afraid it’s not the same version. The y-fu version use different noodles and the cooking method is different too (boil noodle and cook with the sauce And this one is to fry the noodles until crispy, then pour sauce on top).

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      2. +
    2. +
      mare says:
      +

      5 stars
      +Excellent. Made it last night and finished it for breakfast!

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      Reply
      3. +
    3. +
      NJ says:
      +

      Hi ! Is there any suitable substitute for Chinkiang vinegar?
      +Thx!

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      +
      Reply
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      • +
        Maggie says:
        +

        Rice vinegar or distilled vinegar will work. Happy cooking!

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        Reply
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      4. +
    4. +
      SHARON says:
      +

      Can you use thin rice noodles as an alternative in this dish? I’m gluten intolerant.

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      Reply
        +
      • +
        Maggie says:
        +

        Hi Sharon, yeah you can use rice noodles. They will produce a different texture once fried but if you drain them well and fry with plenty of oil, they should turn out crispy as well.

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        Reply
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      5. +
    5. +
      Sashi says:
      +

      5 stars
      +Hey Maggie, simply put, you’ve done it again! This one was delicious. We enjoyed it with some shiitake mushrooms (because they came with the pak choi. Not sure the portion sizes can survive four people, we did it for three and there is a little left! Thanks so much for this amazing addition. We will make it one of the faves alongside real deal beef schezuan. Brilliant!

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      Reply
      6. +
    6. +
      Caroline Shepard says:
      +

      5 stars
      +So delicious! My family gobbled it down and wanted more. I had to use chicken broth and rice vinegar, but still came out great. The crunchy noodles were key. Do you have any thoughts on preparing steak so it steams less, and crisps a little better? Thanks, again for a fabulous meal.

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      Reply
      7. +
    7. +
      Marlena says:
      +

      5 stars
      +So delicious and easy to follow recipe. When looking for the noodles I was searching in the dried noodle section of H Mart but found them in the fresh noodle section. So make sure you check the fresh noodle section first! I will definitely be making this again. Used my large cast iron to cook everything (except for the noodles). Cooked really well.

      +

      I added red bell pepper to the veggies which was a great addition to the mix.

      +

      Thanks for sharing this recipe! Can’t wait to make it again

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      Reply
      8. +
    8. +
      Jen says:
      +

      5 stars
      +This recipe was AMAZING, Maggie! Delicious!!! I found the HK style noodles at my local 99 Ranch grocery store and you were right, they taste great. I was afraid of pan frying the noodles at home, as I have a very sensitive smoke alarm, but it all turned out perfect by using more a medium heat (took longer, but the noodles crisped up great!). Excited about leftovers today and making this again in the future. Next time, I want to try seafood style instead of beef. YUM, thank you!

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      Reply
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      • +
        Maggie says:
        +

        So happy to hear you like the recipe Jen! Yes, the HK style noodles are the best for this type of dish. So easy to use and taste great. Glad you can find it locally 🙂

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        • +
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      9. +
    9. +
      Lauren says:
      +

      Oh this looks so good!!! Can you use flat iron steak instead of flank or skirt steak?

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      Reply
        +
      • +
        Maggie says:
        +

        Yeah you totally can!

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        Reply
        • +
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      10. +
    10. +
      Ashley B says:
      +

      5 stars
      +This was incredible! I followed the recipe as much as I could but I had to substitute Mirin for the Shaoxing wine (so I left out the sugar later) and I subbed Rice vinegar + soy sauce for the Chinkiang vinegar. I also forgot I ran out of fresh ginger so I had to use ground ginger; I’ll use fresh ginger next time, but it still turned out delicious. I’ll definitely be making this again!!

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      Reply
        +
      • +
        Maggie says:
        +

        Glad to hear you like the dish Ashley! You’re very resourceful and it’s great that the replacement worked out 🙂

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      11. +
    11. +
      Mr Larry Hamilton says:
      +

      4 stars
      +Hi Maggie,
      +Love, love loved this dish. Love to cook but I must admit, I’m very intimidated when it comes to asian cooking. Even though it’s my favorite cuisine. So many different cultures and regions and each one is unique and distinct. Seems overwhelming with ingredients. Especially the noodles. Either I can’t find the right ones at my 2 local asian stores or I have to order them. Thank you for providing links of most products. Honestly, I wish that I could just help you cook and then enjoy.

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      Reply
      12. +
    12. +
      Saira says:
      +

      This looks so good! I prefer soft noodles to crispy ones, is there a way to modify the recipe to get that result? The veggies, beef and sauce look perfect for what flavours I want so I don’t know if I’d just have to choose a different kind of noodle or simply not cook them until crispy.

      +

      Thanks!

      +
      +
      Reply
        +
      • +
        Maggie Zhu says:
        +

        Hi Saira, you can simply cook the same type of noodles briefly with less oil so they stay soft. You can also use different type of noodles, such as lo mein or chow mein noodles as well. The sauce is super flavorful and you can even top them on boiled noodles directly.

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      13. +
    13. +
      Ellen says:
      +

      Can I use chicken instead of beef? Any changes in the ingredients

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      Reply
        +
      • +
        Maggie Zhu says:
        +

        Yes you totally can! No need to change other ingredients.

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        Reply
        • +
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      14. +
    14. +
      Stan H says:
      +

      4 stars
      +I tried this recipe last week and it was a real winner! My one (small) challenge was trying to brown the noodles without burning them. That will take some trial-and-error. Will definitely make this dish again soon!

      +

      Xin Nian Kuai Le!!

      +
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      Reply
      15. +
    15. +
      Susan F. says:
      +

      5 stars
      +Ohmygosh! I love trying out new recipes, but they don’t always turn out as flavorful as I want. This recipe is WONDERFUL! Explicit directions and not hard to find ingredients. Hubby and I though very tasty! Will make again!

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      Reply
      16. +
    16. +
      andy palley says:
      +

      5 stars
      +The best Chinese restaurants in Flushing and elsewhere around NYC make pan-fried noodles, and this recipe can absolutely get you there. It’s the best recipe for pan-fried noodles I’ve found.

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      Reply
      17. +
    17. +
      Mary says:
      +

      Is this the same as Cantonese Chow Mein?

      +
      +
      Reply
        +
      • +
        Maggie Zhu says:
        +

        They are different. The noodles in this recipe is pan fried until very crispy, and the sauce is poured over.
        +The Cantonese chow mein noodles are softer, and the sauce is added to the pan to mix in before serving.

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        Reply
        • +
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      18. +
    18. +
      Gordon White says:
      +

      5 stars
      +I loved how all the ingredients came together. My picky girlfried dared tried it then cooked more noodle up. Iam a hunter so i used deer tenderlion and was great.

      +
      +
      Reply
      19. +
    19. +
      Joanne C says:
      +

      Is this supposed to be Liang Mian Huang? Just checking before I tried – it looks good either way sometimes knowing what it is/is not supposed to be helps me temper my expectations (otherwise I might get disappointed if it tastes different from how I hoped).

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      Reply
      20. +
    20. +
      Cc says:
      +

      5 stars
      +This recipe is SO GOOD. Creamy, crunchy, perfect. I used ramen noodles and they fried perfectly. Cabbage instead of bok choy was pretty great too. Definitely will make again!

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      Reply
      21. +
    21. +
      Diana S. says:
      +

      5 stars
      +Such a great dish! I usually don’t like ginger flavors in my dishes, but this one was really good! I’ll definitely be making this many times in the future! Thank you for sharing this recipe!

      +
      +
      Reply
      22. +
    22. +
      Sandra says:
      +

      Can I make this recipe today and eat next day

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      +
      Reply
        +
      • +
        Maggie Zhu says:
        +

        You totally can. Although the noodle part will not taste as crispy if you plan to serve it later.

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        Reply
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      23. +
    23. +
      mavee125 says:
      +

      5 stars
      +This Beef Pan Fried noodle is so delicious! Glad I got to get all my needed ingredients at Karman Foods. It was superb! Will surely make it again this weekend.

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      24. +
    24. +
      Tom says:
      +

      I have been trying to find the recipe for something that was called “Hot Sauced Beef over Braised noodles” and this looks close to it. I have been searching for the recipe for many years but have not been able to find or replicate it, other Chinese/WonTon restaurants don’t even have it on their menu where I’m at. A restaurant in Seattle use to have it and IT WAS AMAZING. This looks very similar, but it doesn’t sound like the right one, less spice to it. Is this a different rendition of that recipe? I’m going to try it either way because I have to find that recipe before I die. It is really that good.

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      Reply
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      • +
        Maggie Zhu says:
        +

        Not quite sure about the hot sauce you mentioned, but I think maybe try to add 2 to 3 teaspoons chili garlic sauce or Sriracha to this recipe, you can get a very nice result.

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        Reply
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          Tom says:
          +

          Got it, I’ll try it out. I’m assuming the translation on the menus varied by the translator, but the only 2 restaurants I’ve ever found with it had it labeled, “Hot Sauced Beef over Braised noodles” or, “Spicy pork stir fry over thin noodles” Both had pan-fried noodles, with a layer of Bok Choy underneath and it was topped with a spicy beef/pork recipe. That’s it, no other things that I can provide for the recipe, I’ve only ever seen it in a restaurant 2 times ever. When I was in California and Vancouver, B.C., I couldn’t find it there either and no one knew what it was, I’ve only ever found it in 2 places in Washington. The thinly sliced beef, noodles (cooked in sesame oil), and Bok-Choy are easy, it’s the sauce I cannot figure out. It was only served at Won-Ton noodle houses. The rest of the noodle houses in my area do not have it and the ones that did are closed now. I sure hope this is it, if it is, you have given me the best gift I could ever ask for. I have been looking and asking for a very long time. I appreciate your feedback and response!

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      25. +
    25. +
      Ashes says:
      +

      I’ve been slowly teaching myself Asian recipes over the last several years. This recipe in general is great but especially that sauce – it’s become my go to for Asian stir fry in general… I’ve used it in a vegetarian stir fry with no noodles, I’ve made it with chicken and chicken stock, and I’ve used it over rice instead of noodles. It’s a winner every time! Thanks!

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      Reply
      26. +
    26. +
      Misty Menagerie says:
      +

      5 stars
      +This is a delicious recipe! It was easy to execute and it turned out perfect. There were zero leftovers my family loved it too. I plan to add it to my menu rotation. Thanks for sharing it.

      +
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      Reply
      27. +
    27. +
      Karman Foods says:
      +

      5 stars
      +This Beef Pan-Fried Noodles is so delicious! I used Kikkoman Naturally Brewed Tamari Soy Sauce and Maekrua Brand Thai Oyster Sauce. Using only authentic Asian ingredients is just different. Best paired with my favorite Hot/Cold Barley Tea.

      +
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      Reply
      28. +
    28. +
      Theodore Oetjen says:
      +

      4 stars
      +It tasted great! It was almost perfect but it was a tad bit too salty for our family. Maybe we added too much salt to the meat or too much soy sauce. We will try to make and make it again sometime. Hopefully we do not mess up this time.

      +
      +
      Reply
      29. +
    29. +
      Tricia says:
      +

      5 stars
      +Thanks for sharing this! I love that it doesn’t deep fry the noodles but has the same crispy effect.

      +
      +
      Reply
      30. +
    30. +
      Dennis says:
      +

      5 stars
      +Amazing!

      +
      +
      Reply
      31. +
    31. +
      Sheila says:
      +

      I’ve made this so many times for the family and they love it. I always double the recipe and make sure I make extra sauce because we like ours saucy! So yum! Thank you for an amazing recipe!

      +
      +
      Reply
      32. +
    32. +
      Kbenson says:
      +

      What sauce do yiu use? I did not see a recipe for the sauce.

      +
      +
      Reply
        +
      • +
        Maggie Zhu says:
        +

        It is inside of the recipe card, ingredient list, under the title “sauce”.

        +
        +
        Reply
        • +
      +
      33. +
    33. +
      Joan Kornecki says:
      +

      5 stars
      +Very delicious and easy to make! I will be making this again

      +
      +
      Reply
      34. +
    34. +
      Mai says:
      +

      5 stars
      +I love your recipes! I ‘fried’ my noodles using Flo Lum’s method of spraying oil on the noodles and air frying them and then use your recipe for the sauce. So Yummy! Her cookbook is also called Chinese Homestyle. 🙂 Going to make it again with chicken for Chinese new year. Thank you!

      +
      +
      Reply
      35. +
    35. +
      Lisa says:
      +

      5 stars
      +I DID IT! Yay for me! Not sure if I did it quite right but I think this recipe is forgiving and allows for rookie substitutions. It turned out well! I basically tripled the recipe because I bought too much meat. It tasted authentic for the most part I’m guessing. It could be spicer and sweeter for me.( but that could be becuz I tripled it) Maybe add chili peppers. Also, maybe top with toasted sesame seeds. I am not a fan of cooked carrots so I used a tool that julienned them. And I don’t prefer large pieces of cooked bok choy so I simply sliced the pieces like celery and it’s perfect. The uncooked noodles are home made egg noodles that are in the refrigerated section of my grocery store. The sauce thickened right up and the meat is tender and noodles taste great to me so I call it a win! Thank you for the recipe! p.s. I also used dry sherry and seasoned rice vinegar. now I need to invite some folks over……its ALOTTTTTTT oops!

      +
      +
      Reply
        +
      • +
        Maggie Zhu says:
        +

        So happy to hear you enjoyed the dish and thanks for leaving a positive review! You did made a lot of noodles lol The uncooked vegetables sounds good to me!
        +For the sauce, adding some chili oil will make it amazing.

        +
        +
        Reply
        • +
      +
      36. +
    36. +
      David says:
      +

      5 stars
      +Great noodle dish! I used the Wel-PAC Chow Mein Stir Fry noodles. Boiled them for 1 minute, drained, rinsed in cold water. They were just right. Fried nicely. I couldn’t find baby bok choy at our (internationally challenged) grocery store so bought mature bok choy and used that. Worked fine. The slightly crispy noodles make a nice contrast to the other ingredients. Nice change from rice.

      +
      +
      Reply
      37. +
    37. +
      Stephanie Tuggle says:
      +

      4 stars
      +This dish had great flavor, but I somehow my sauce came out “goopy.” Almost like there was too much cornstarch. I followed the recipe exactly and used the same noodles. Any suggestions? Definitely want to try again

      +
      +
      Reply
        +
      • +
        Maggie Zhu says:
        +

        The recipe does contain quite a bit of cornstarch, and it only takes a few seconds for the sauce to thicken. If the sauce is too thick, the best way is to reduce the cornstarch to 1 1/2 tablespoons. It properly takes a bit longer to thicken the sauce, but it should give you a lighter thinner sauce.

        +
        +
        Reply
        • +
      +
      38. +
    38. +
      Janet Baker says:
      +

      4 stars
      +Not bad, but too much liquid in the sauce. If I redo, will cut to half cup broth.

      +
      +
      Reply
      39. +
    39. +
      nim says:
      +

      delicious

      +
      +
      Reply
      40. +
    40. +
      Kelsey says:
      +

      5 stars
      +This was amazing! My whole family loved it!! I had to use rice vinegar because I can’t easily get black vinegar but delicious nonetheless

      +
      +
      Reply
      41. +
    41. +
      Nancy says:
      +

      5 stars
      +This is always delicious! I usually just boil some fresh lo mein noodles instead of pan frying them. The beef is so tender and flavors!

      +
      +
      Reply
      42. + +
    +
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    + +
    +
    +
    +
    +
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    • @@ -751,187 +754,181 @@ By Jenn Segal
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      This is hands down my 2nd favorite recipe to bake (Sorry my first is Apple Streusel Cheesecake Bars – and well, it’s cheesecake lol) but everybody I share this bread with absolutely falls in love with it! I don’t like to substitute ingredients on other people’s recipes but the only difference is I made was to use 3 tsps of Pumpkin Spice instead of the individual spices. Someone asked if I could do a sugar or cream cheese glaze so I may try that for a twist but I love this recipe as is. Bring me my fall fat pants!!!!

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      This pumpkin bread is wonderful. We made this recipe twice and we all love it. Easy to make with fantastic results. The only thing is the recipe calls for a longer cook time as we cooked ours for only 55 minutes. I know that everyone’s kitchen is different but just keep that in mind.

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      We will definitely make this for Thanksgiving.

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      Hi, I made this and it was really delicious I would definitely recommend. I’m trying to go on a bit of a diet before the holidays and I was wondering how many grams is in a serving and how many calories it would be?

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      • — Rich on September 18, 2023
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    • — Andrea on October 9, 2023
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      It is baking now, , however, I used roasted pumpkin purée, and fresh ground wheat berries that I turned into flour with my Vitamix, added chopped pecans, and craisins. And ground flax seed. Will do pic when it is done…

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      Hi Andrea! Glad you enjoyed it! While I know that each loaf has 12 servings, I’ve never weighed it so I don’t know how many grams in a slice, but each slice is 166 calories (you can see all the nutritional info immediately under the recipe).

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      • — Lori Adams on September 17, 2023
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    • — Jenn on October 9, 2023
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    I’m an au pair in Paris and just made this with my kids while babysitting one night! We substituted the pumpkin purée for frozen sweet potato purée and turned out amazing. They’ve never heard of pumpkin bread before! Thought I’d share because I saw on another recipe you were an au pair here too <3

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    Delicious! Made exactly according to directions, except I cut sugar to 1 & 2/3rd cups. May even cut it to 1 & 1/2 cups next time. My husband loved it. Will definitely make again!

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    • — Carmela on September 17, 2023
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  • — Jane S. on October 9, 2023
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    Came out good. I added unsalted pumpkin seeds a teaspoon of allspice and a teaspoon of vanilla extract. Next time I will probably add a teaspoon of spiced rum. It’s a good recipe that can be tweaked a little bit here and there.

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    I made this diabetic and cholesterol friendly by substituting honey for the sugar and olive oil for butter. Don’t worry all the spices cover the taste of the olive oil and the honey. I also used whole wheat flour instead of all purpose flour. This is so moist and delicious 😋

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    • — Bernard on September 16, 2023
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  • — Donna Thornburg on October 8, 2023
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    I have never commented on an online recipe before, but this was SO GOOD I had to. I ended up halving the sugar, and it came out delicious!

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    Delicious bread. I sprinkled some Trader Joe’s shelled pumpkin seeds on top for crunch.

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    The problem I’ve been having with this and other quick breads is that they’re not rising. When I made this recipe yesterday, the bread came out at about 2 inches tall. I know it’s not the recipe because the same thing happened with a pound cake.

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    I use coated loaf pans. Could that be the problem?

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    • — Catherine on September 13, 2023
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  • — Shirleen Holt on October 8, 2023
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    Hi Erma, have a recipe for pumpkin muffins that I’d recommend if you’d like muffins. (You can omit the topping from them if you’d like). Hope you enjoy if you make them!

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    I would use the whole recipe for one loaf, not two loaves in a regular size loaf pan

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    • — Jenn on September 18, 2023
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  • — Baker on October 8, 2023
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    Can you add chocolate chips to this?

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    Disappointing cake-like texture. The recipe language was peculiarly written also – “may look grainy and curdled” did not apply and seemed contrived. There was nothing “curdled” looking about it. I like recipes to be clear, straightforward, complete and detailed, not flowery.

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    • — Jules on September 13, 2023
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  • — Lucy on October 8, 2023
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    • @@ -939,50 +936,48 @@ By Jenn Segal
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    I love this Pumpkin Bread, everyone does. It is the gold standard for Pumpkin Bread.
    -Myra Oliver

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    This was disappointing. It had a good structure but it didn’t taste really good. Just a little bit dull.

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    • — Myra Oliver on September 13, 2023
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  • — Sophie on October 8, 2023
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    I’m obsessed with this recipe and bake it every fall!

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    Does anyone know if this recipe can be baked in a bundt pan?

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    Hi! I am needing to make this recipe with gluten free flour and was wondering if I needed to change the measurements regarding amount! Thanks!

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    • — Abbey on September 10, 2023
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  • — Tori on October 7, 2023
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    This is HANDS DOWN THE BEST PUMPKIN BREAD EVER! I just made this and once cooled, I couldn’t help myself I had to try it. It’s moist, sweet and perfectly spiced. So glad I found it. I will be saving this recipe for sure and making more for the freezer.

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    Incredible recipe! Soft, moist melt-in-your-mouth but not dense! Right amount of sweet and spice. Super easy to put together and then the overnight does the rest for you!

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    • — Amy A. on September 9, 2023
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  • — Georgi on October 7, 2023
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    I have made this multiple times and it is always a hit! Today I am making a double batch to send as little gifts to my kid’s teachers at school!

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    This was absolutely delicious. I went ahead and put all of the batter into one loaf pan and it was perfect. So moist, not crumbly and perfect for fall. I also added mini chocolate chips and it was amazing!

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    • — Esther Arulpooranam on September 9, 2023
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  • — krissy on October 6, 2023
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    You would have to double the recipe for it to make two loaves as large as the ones shown.

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    This is really good, i also added few handfuls of dark chocolate chips. Very moist and delicious. I also used fresh pumpkin baked in the oven instead of canned.

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    • — Ann on September 9, 2023
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  • — MV on October 6, 2023
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    This recipe is incredible. 10/10

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    I have been making this for years (it’s the best recipe out there) but this year it definitely didnt come out full like the pictures. Seems many others are having this problem. It was like 2″ tall. I’ll probably use the full recipe for one loaf. Did the recipe change at all?

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    • — Nicole on September 9, 2023
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    Wow….I am so impressed. I can’t believe how delicious this is. I halved the recipe because I don’t have two bread pans. When I tell you this is the absolute best pumpkin bread I have ever tried. I added some cinnamon, brown sugar and chopped pecans on top for a nice top. Thank you for this recipe. My bread only needed 50 minutes!

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    Can I use a pyrex for this?

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    • — Parisa Jahadi on September 5, 2023
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  • — Rachel on October 5, 2023
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    I have made many pumpkin bread recipes over the years but this is by far my favorite. It’s so tender. Even the loaves I have defrosted and eaten later. Yum!!

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    This is THE go-to pumpkin bread recipe in our house. Our whole family LOVES it, kiddos included. I was hoping to make mini loaves to give to neighbors as a thank-you for a surprise baby shower they had for me before we move. Do you have any recommendation on how many mini loaves (5.75in x 3in) one recipe would make and how long to bake?

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    • — Chris on September 3, 2023
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  • — Lauren on October 5, 2023
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    • @@ -1177,140 +1156,123 @@ Myra Oliver

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    I’m not going to lie. I was quite skeptical to try this out and I didn’t know if this was the recipe I should try, just since there are so many to choose from! But when I tell you I’ve never tasted, made or tried a pumpkin bread/loaf better than this, I’m not lying. It was the perfect texture. Had all the perfect flavours and it was so dense and moist and pleasing to eat. I’m not even kidding when I say I could fully finish both pans if I wanted to. The only thing I didn’t like with this loaf was the fact that it’s so hard to stop eating!!!! I love love love it and am definitely saving to keep for the future and I will be making this again for thanksgiving.

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    Question: My bread pans are 9×5, will they work for this recipe? If so what would be any adjustments to make for baking?

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    • — Una on September 2, 2023
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  • — Christina Bourdet on October 4, 2023
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    I’ve made this DOZENS of times and I love it so much. Seems many people in the comments are overwhelmed by the clove, I’m also not a fan so I just leave it out??? Problem solved!

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    I’ve made it into one large cake, muffins, mini muffins etc and it always turns out perfect!

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    Thank you Jenn for sharing this recipe, I so look forward to my first batch every year.

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    This pumpkin bread is delicious…perfectly spiced and very moist. I’ve tried many pumpkin bread recipes over the years, & this is my favorite by far.

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    • — Dana on September 1, 2023
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  • — Julie on October 3, 2023
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    DO NOT USE APPLESAUCE INSTEAD OF BUTTER… there i warned you. We were out of butter so I used applesauce as I’ve read that be substituted 1:1 for butter in baking recipe…Big mistake… came out tasting totally different and mostly applesauce subtle flavor and texture was wrecked .. I read later recipes that call for melted butter it could be ok to swap some of the butter then for applesauce but not when a recipe calls for softened butter or room temperature as it needs to be butter to cream with the sugar- applesauce can’t do that… lesson learned

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    • — T on August 27, 2023
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      Can I sub with regular salted butter? Will it make the bread too salty?

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      I enjoyed making this recipe and the house was wonderfully fragrant while they baked! I live at 5,000 feet though and the loaves didn’t rise well and weren’t fully baked after 75 minutes. I haven’t experienced this with my other batter bread recipes. I wonder if you have any ideas?

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      • — Sam on September 15, 2023
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    • — Laura on October 2, 2023
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    I just want to say this is the best pumpkin bread!! I once made it years ago when I was in 3rd grade(I’m now 24) everyone in my classroom loved it including my family. A couple years later I was so sad i couldn’t find the recipe I looked and looked and finally found it and ever since then I make it every year now, we all love it. If you want to do pumpkin bread and impress people MAKE THIS ONE!!!

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    I’ve been making this for years. So unbelievably delicious. Thank you so much for this recipe!

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    • — Diana on August 25, 2023
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  • — Alexis on October 2, 2023
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    Very moist and delicious pumpkin bread. I only had 1 loaf pan so I decided to turn the rest of the batter into muffins. Both turned out amazing!

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    I would say I’m a rather seasoned baker… and unfortunately my pumpkin bread never cooked right.

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    I followed all of the steps (I’ve reread them too!) and measured ingredients correctly and somehow my pumpkin bread- no matter how long I baked (1 hour) (+10 min on 350) (+25 min on 350) the pumpkin bread was more like a thick pudding when cutting into it. (Yes I let the bread sit to cool before doing so).

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    Maybe it’s me, maybe it’s the recipe. Unfortunately I think it’s the recipe that I followed (the one at the bottom that has 2 cups flour, 1 1/2 butter, 2 cups sugar, etc)

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    • — S.K. on August 23, 2023
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  • — UnhappilyWOpumpkinbread on October 2, 2023
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    I have made this bread countless times over the last two years. Everyone begs me to make it around this time of year. It is absolutely amazing and by far one of my most favorites! My entire family enjoys it.. including my kids. Thanks for sharing such a great recipe with us!

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    Mine sunk right in the middle… 😔 I never opened the oven during baking time. What could have I done wrong?
    +I used coconut oil instead of butter and flax meal eggs instead of regular eggs, but that usually is fine. Any ideas? Taste wise, delicious, just not a pretty bread this time around.

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    • — Amanda Sexton on August 21, 2023
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  • — Nina S. on October 1, 2023
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    This is amazing and moist. I make it every year. I make sure to get every drop of pumpkin from the can. I feel like that makes it extra moist .so good. I change nothing in the recipe
    -Family loves it too

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    Followed the recipe exactly, and this was a flop. It is incredibly sweet- probably has twice as much sugar as it needs. It also didn’t rise well. If I remade it, I would only use one loaf pan and 1 cup of sugar. This batch is headed for the trash.

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    • — lori on September 1, 2023
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  • — Kelly on September 30, 2023
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    Seriously, the best pumpkin bread ever, and I have tried a lot of recipes. I did sub canola oil for the butter, and used 1 cup white sugar and 1 cup light brown sugar. I found that I only needed 50 minutes at 325F for it to be perfectly done, but perfect, it was. I can’t believe how moist and flavorful it was. Thanks for sharing a great recipe!

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    This pumpkin bread came out so delicious! Today I am making it again and will share a loaf with my Air Bnb rental guests. I love all of your step by step instructions and photos. I have made several of your recipes and they have all turned out great. Thank you so much for sharing your talent and skills with those of us who also want to be good cooks!

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    • — Rue on August 20, 2023
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  • — Donna on September 29, 2023
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    • @@ -1400,207 +1366,193 @@ Family loves it too

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    Love this loaf! I have passed this recipe onto friends and family. I use half the sugar and it is still as sweet and as yummy.

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    Can I use almond flour instead of all purpose flour and if so, do I need to make any other adjustments?

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    • — Donna on August 19, 2023
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  • — islander on September 28, 2023
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    This is by far the best pumpkin bread I’ve ever had, thank you!

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    I didn’t have two loaf pans so I used my Bundt pan and added a little crumble topping…. Baaaaby, when I tell you it came out perfect …I could have ate the whole cake, very moist, perfect spice… great recipe!

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    • — Ashley on August 10, 2023
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  • — Deena B. on September 28, 2023
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    Finally found the time to make this tonight. First time eating pumpkin as a sweet as opposed to a savory. Have never been able to come to grips with the idea of pumpkin pie but, l loved the sound of this. Because using pumpkin to make baked goods isn’t a thing here in Aotearoa/New Zealand, there’s no such thing as canned pumpkin puree so, l made my own. I chopped and baked the pumpkin in the oven and mashed it when cool.
    -Made the recipe as directed but, had to halve the quantity as l hadn’t baked enough pumpkin -rookie mistake that l won’t make again.
    -I absolutely loved this, it was much lighter than l was expecting as well as moist, not overly sweet and a great flavour. Loved the mixture of spices and it reminded me of a gingerbread loaf l make, which is another favourite old recipe. Will 100% be making this again but, next time l won’t make the mistake of having to halve the recipe – as it is, this loaf will be lucky to last til morning. Thank you so much for sharing.

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    I really love this recipe….only thing I changed was the amount of sugar…I did 1 cup instead becuz 2 was just way too sweet for our liking..I also jus did 3 teaspoons of pumpkin pie spice….mmmmmmmm my go to recipe…thanks!

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    • — Niki on July 26, 2023
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  • — Tesy Clark on September 27, 2023
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    40 minutes in a 9×13 cake pan

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    I’m not rating this recipe because I didn’t follow it exactly. I substituted oil for butter, reduced the sugar by half and added a few tablespoons of honey. I also used freshly milled soft white while wheat flour, which is quite different from normal all-purpose flour. The result was good, although it needed less time in the oven than the recipe stated. The reason I’m commenting is because I didn’t think this recipe made enough batter for two full-size loaves. If I made it again, I would use one regular loaf pan and one mini loaf or maybe a couple of muffins. Just leaving the comment for future reference.

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    For all those whose bread was more dense and flatter than in the photos, I just made this for the second time and I think the trick to getting the rise is really beating the eggs, sugar and butter until very very fluffy, for several minutes as stated in the recipe. Mine was much higher the second try and that is the only thing I did differently. Either way it’s delicious!

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    • — Leah C on June 15, 2023
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  • — Shannon on September 27, 2023
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    I made this recipe as muffins today and they are delicious! I did not have butter on hand, so used plain Greek yogurt, reduced cook time to 30 minutes for muffins. They are very moist and taste wonderful! Thank you!

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    This recipe was absolutely perfect! I did not have clove so I substituted ginger. My daughter asked me multiple times to make it again; each time while stuffing her face with big bites! Can you recommend how to keep that crust on the exterior for day two? When I stored it, it became soft/moist- still amazing though!!

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    • — Jaime on June 11, 2023
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  • — Tracy on September 26, 2023
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    Made this with squash that I processed myself, in a Coleman camp oven. Made two 9x6x2 cakes. Cut baking time to 35 minutes. Used palm oil in place of butter. Looks and tastes great!

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    This is a really good recipe. The only thing I changed was swapping a cup of the white sugar out for dark brown sugar.

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    • — Kevin on May 7, 2023
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  • — Shelby on September 24, 2023
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    Very good at first i was like a pumpkin bread but turns out it’s so good and I get to recommend people to it

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    I did try this recipe. It turned out ok and tasted delicious. The only thing is that it did rise as much as the pictures in this web page show. It was pretty flat. It gets dense after being in the fridge overnight. I’m sure it’s something that I did wrong. I would try again.

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    • — Taffi on May 3, 2023
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  • — Jen on September 24, 2023
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    Absolutely perfect. Very moist and the taste reminded me of gingerbread cookies.

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    I was looking for the same recipe my mom used to make, this is it! I’ve made this several times and I’ve settled on 1 1/4 cup of sugar, can’t even tell a difference. Cut the nutmeg and cloves down to 1/2 tsp to help with heartburn. Also when I double the recipe, it fits with plenty of space in my 6 qt kitchen aid mixer, cooks for exactly 65 mins.

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    • — West on April 28, 2023
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  • — Mary Draffin on September 23, 2023
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    Paleo Beef Stroganoff {Whole30, Keto}

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    Whole 30 No Added Sugar

    This hearty and savory paleo beef stroganoff is made all in one skillet for a quick, delicious and cozy weeknight meal.  It’s Whole30 compliant, low carb and keto and perfect served over sautéed cauliflower rice or your favorite veggie noodles!

    This hearty and savory paleo beef stroganoff is made all in one skillet for a quick, delicious and cozy weeknight meal.  It’s Whole30 compliant, low carb and keto and perfect served over sautéed cauliflower rice or your favorite veggie noodles! #paleo #whole30 #cleaneating #keto #lowcarb

    I’m on a major comfort food kick this winter and I won’t stop anytime soon!

    I also happen to be obsessed with one-skillet dinners lately, and that will definitely continue into the New Year as well.

    Today I’m taking a break from chicken (oh how we LOVE our chicken dinners!) in favor of this hearty and savory beef stroganoff.

    Yes it true, when you normally think of beef stroganoff you might also think of noodles right away.  At least this is what I think of!

    BUT it happens to be just as delicious in this Whole30 compliant and keto version without the pasta.  No worries – there are plenty of satisfying side dishes to pair with this creamy beef stroganoff!  More on side dishes below.

    What You Need to Make Paleo Beef Stroganoff

    I love how simple this meal is!  If you’ve made any of my “creamy” one skillet meals then you’ll see I tend to repeat ingredients to get the perfect paleo friendly gravy.

    Here’s everything you’ll need to prepare this beef stroganoff:

    • ghee
    • beef top sirloin or tenderloin
    • onion
    • Sea salt and black pepper
    • mushrooms, sliced
    • garlic
    • beef broth 
    • coconut aminos
    • arrowroot or tapioca flour 
    • canned coconut cream (unsweetened)
    • fresh lemon juice 
    • dijon mustard 
    • Minced parsley

    How to Make Paleo Beef Stroganoff

    In a large deep skillet, melt 2 tablespoons of the ghee over medium-high heat. 

    Add the steak in a single layer, season with salt and pepper, and let it cook for 3 minutes to brown. Flip, and cook on the other side until browned, another 2 minutes. Then remove steak from pan with a slotted spoon, transfer to a  plate, and set aside.

    Lower the heat to medium and the remaining 3 tablespoons of ghee to the skillet. Once it has melted, add the onions and sauté for about 3 minutes, until soft and fragrant. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft, then add the garlic and sauté 1 minute, stirring occasionally.  

    In a bowl or large measuring cup, whisk in together the beef broth, coconut aminos and arrowroot until smooth. Pour the mixture into the skillet and stir well to combine.  Simmer for about 5 minutes, stirring occasionally. 

    Meanwhile, in a separate small bowl whisk together the coconut cream, lemon juice, mustard and a pinch of sea salt (this is the “sour cream”.)  Stir the coconut cream mixture plus the cooked steak into the skillet and stir until combined. Taste and season with additional salt and pepper if needed.

    Cook just long enough to heat through, then garnish with parsley before swerving.

    Best Side Dishes for this Recipe

    I love the beef stroganoff over simple cauliflower rice but there are other options for side dishes!

    If you’re not into cauliflower, you can sauté some veggie noodles or even simple greens like kale, chard or spinach.

    You can also roast your favorite vegetables like broccoli, butternut squash, brussels sprouts even sweet potatoes or potatoes if you don’t need the meal to be low carb (these options are still Whole30 compliant!).

    And it’s worth noting that if you want to keep things grain free and paleo but aren’t following Whole30 or keto, cassava pasta like Jovial Foods is an amazing way to replicate the traditional noodles!

    Ready for the best cozy (and healthy!) comfort food ever?!  Grab your favorite big skillet and all your ingredients because it’s time to cook – let’s go!

    Paleo Beef Stroganoff {Whole30, Keto}

    This hearty and savory paleo beef stroganoff is made all in one skillet for a quick, delicious and cozy weeknight meal.  It’s Whole30 compliant, low carb and keto and perfect served over sautéed cauliflower rice or your favorite veggie noodles! #paleo #whole30 #cleaneating #keto #lowcarb

    Paleo Beef Stroganoff {Whole30, Keto}

    This hearty and savory paleo beef stroganoff is made all in one skillet for a quick, delicious and cozy weeknight meal. It’s Whole30 compliant, low carb and keto and perfect served over sautéed cauliflower rice or your favorite veggie noodles!
    Author: Michele Rosen
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Course: Dinner
    Cuisine: Gluten-free, keto, Paleo, Whole30
    Keyword: beef, dinner, keto, low carb, paleo, stroganoff, whole30
    Servings: 6 servings
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    Leave a review
    4.15 from 7 votes

    Ingredients

    • 5 Tbsp ghee divided
    • 1.5 lb top sirloin or tenderloin thinly sliced into 1/2” x 2” strips
    • 1 large onion thinly sliced
    • Sea salt and black pepper to taste
    • 8 oz mushrooms sliced
    • 3 cloves garlic minced
    • 2 cups beef broth
    • 1 Tbsp coconut aminos
    • 2 Tbsp arrowroot flour or tapioca
    • Salt to taste and black pepper to taste
    • 1 cup coconut cream canned, unsweetened
    • 1 Tbsp fresh lemon juice
    • 1 tsp dijon mustard
    • Pinch Sea salt
    • Sea salt and black pepper to taste
    • Minced parsley for garnish

    Instructions

    1. In a large deep skillet, melt 2 tablespoons of the ghee over medium-high heat.
    2. Add the steak in a single layer, season with salt and pepper, and let it cook for 3 minutes to brown. Flip, and cook on the other side until browned, another 2 minutes. Then remove steak from pan with a slotted spoon, transfer to a plate, and set aside.
    3. Lower the heat to medium and the remaining 3 tablespoons of ghee to the skillet. Once it has melted, add the onions and sauté for about 3 minutes, until soft and fragrant. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft, then add the garlic and sauté 1 minute, stirring occasionally.

    4. In a bowl or large measuring cup, whisk in together the beef broth, coconut aminos and arrowroot until smooth. Pour the mixture into the skillet and stir well to combine. Simmer for about 5 minutes, stirring occasionally. Meanwhile, in a separate small bowl whisk together the coconut cream, lemon juice, mustard and a pinch of sea salt. Stir the coconut cream mixture plus the cooked steak into the skillet and stir until combined. Taste and season with additional salt and pepper if needed, and cook just long enough to heat through.

    5. Garnish with parsley, if desired, and serve over cauliflower rice or your favorite veggie noodles. Enjoy!

    Nutrition

    Calories: 422kcal
    Carbohydrates: 9g
    Protein: 29g
    Fat: 31g
    Saturated Fat: 22g
    Cholesterol: 99mg
    Sodium: 432mg
    Potassium: 731mg
    Fiber: 2g
    Sugar: 2g
    Vitamin C: 5mg
    Calcium: 41mg
    Iron: 3mg

    Did you make this recipe?

    Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

    Want More One Skillet Whole30 Meals?  Try One of These!

    Creamy Tuscan Chicken

    Lemon Chicken Piccata 

    Chicken Marsala with Bacon

    Creamy Herbed Pork Skillet

    Salmon with Spinach Artichoke Sauce 

    Note: This post contains affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma! 

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    About Michele

    More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

    Reader Interactions

    Reader Reviews & Comments

    2. Debbe says

      Why don’t you give the measurements along with each ingredient needed for the recipe?! Why offer the recipe at all without the exact measurements needed to be able to make it? I simply don’t understand why YOU, OR ANYONE WOULD LEAVE OUT THE MOST VITAL PART OF THE RECIPE???!

      Reply

    3. liz andrew says

      2 stars
      aw, i think this was the first recipe from this blog that i didn’t vibe with.

      i really hit a struggle point when cooking the meat, it ended up decently tough. i think it would have worked better if i had cooked the whole steaks to a temp of medium rare, let them rest, and *then* sliced and put back in the dish to warm up. slicing them at 1/2 inch, and cooking for 5 minutes was just too much when you also factor in the rest time, and the time of reheating at the end.

      the sauce itself also leaned more towards the sour side, which i found a lil weird. maybe i don’t know enough about stroganoff – is that a classic part of it?

      Reply

    4. Bobby says

      4 stars
      I like it… Substituted dove breast as the protein and threw in a little red pepper flakes for a pop!! Also used bacon drippings instead of ghee.

      Reply

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    - + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + Paleo Beef Stroganoff {Whole30, Keto} - The Paleo Running Momma + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + +
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    The Paleo Running Momma

    Run Fast, Eat Clean, Live Messy!

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    Paleo Beef Stroganoff {Whole30, Keto}

    +

    + Sharing is Caring!

    + +
    + Jump to Recipe
    + + + + Whole 30 + + + + + No Added Sugar + + + +

    This hearty and savory paleo beef stroganoff is made all in one skillet for a quick, delicious and cozy weeknight meal.  It’s Whole30 compliant, low carb and keto and perfect served over sautéed cauliflower rice or your favorite veggie noodles!

    +

    This hearty and savory paleo beef stroganoff is made all in one skillet for a quick, delicious and cozy weeknight meal.  It’s Whole30 compliant, low carb and keto and perfect served over sautéed cauliflower rice or your favorite veggie noodles! #paleo #whole30 #cleaneating #keto #lowcarb

    +

    I’m on a major comfort food kick this winter and I won’t stop anytime soon!

    +

    I also happen to be obsessed with one-skillet dinners lately, and that will definitely continue into the New Year as well.

    +

    Today I’m taking a break from chicken (oh how we LOVE our chicken dinners!) in favor of this hearty and savory beef stroganoff.

    +

    Yes it true, when you normally think of beef stroganoff you might also think of noodles right away.  At least this is what I think of!

    +

    BUT it happens to be just as delicious in this Whole30 compliant and keto version without the pasta.  No worries – there are plenty of satisfying side dishes to pair with this creamy beef stroganoff!  More on side dishes below.

    +

    +

    What You Need to Make Paleo Beef Stroganoff

    +

    I love how simple this meal is!  If you’ve made any of my “creamy” one skillet meals then you’ll see I tend to repeat ingredients to get the perfect paleo friendly gravy.

    +

    Here’s everything you’ll need to prepare this beef stroganoff:

    +
      +
    • ghee
      • +
    • beef top sirloin or tenderloin
      • +
    • onion
      • +
    • Sea salt and black pepper
      • +
    • mushrooms, sliced
      • +
    • garlic
      • +
    • beef broth 
      • +
    • coconut aminos
      • +
    • arrowroot or tapioca flour 
      • +
    • canned coconut cream (unsweetened)
      • +
    • fresh lemon juice 
      • +
    • dijon mustard 
      • +
    • Minced parsley
      • +
    +

    +

    How to Make Paleo Beef Stroganoff

    +

    In a large deep skillet, melt 2 tablespoons of the ghee over medium-high heat. 

    +

    Add the steak in a single layer, season with salt and pepper, and let it cook for 3 minutes to brown. Flip, and cook on the other side until browned, another 2 minutes. Then remove steak from pan with a slotted spoon, transfer to a  plate, and set aside.

    +

    Lower the heat to medium and the remaining 3 tablespoons of ghee to the skillet. Once it has melted, add the onions and sauté for about 3 minutes, until soft and fragrant. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft, then add the garlic and sauté 1 minute, stirring occasionally.  

    +

    In a bowl or large measuring cup, whisk in together the beef broth, coconut aminos and arrowroot until smooth. Pour the mixture into the skillet and stir well to combine.  Simmer for about 5 minutes, stirring occasionally. 

    +

    Meanwhile, in a separate small bowl whisk together the coconut cream, lemon juice, mustard and a pinch of sea salt (this is the “sour cream”.)  Stir the coconut cream mixture plus the cooked steak into the skillet and stir until combined. Taste and season with additional salt and pepper if needed.

    +

    Cook just long enough to heat through, then garnish with parsley before swerving.

    +

    +

    Best Side Dishes for this Recipe

    +

    I love the beef stroganoff over simple cauliflower rice but there are other options for side dishes!

    +

    If you’re not into cauliflower, you can sauté some veggie noodles or even simple greens like kale, chard or spinach.

    +

    You can also roast your favorite vegetables like broccoli, butternut squash, brussels sprouts even sweet potatoes or potatoes if you don’t need the meal to be low carb (these options are still Whole30 compliant!).

    +

    And it’s worth noting that if you want to keep things grain free and paleo but aren’t following Whole30 or keto, cassava pasta like Jovial Foods is an amazing way to replicate the traditional noodles!

    +

    +

    Ready for the best cozy (and healthy!) comfort food ever?!  Grab your favorite big skillet and all your ingredients because it’s time to cook – let’s go!

    +

    Paleo Beef Stroganoff {Whole30, Keto}

    +

    This hearty and savory paleo beef stroganoff is made all in one skillet for a quick, delicious and cozy weeknight meal.  It’s Whole30 compliant, low carb and keto and perfect served over sautéed cauliflower rice or your favorite veggie noodles! #paleo #whole30 #cleaneating #keto #lowcarb

    +
    +
    + +
    + +

    Paleo Beef Stroganoff {Whole30, Keto}

    + +
    + This hearty and savory paleo beef stroganoff is made all in one skillet for a quick, delicious and cozy weeknight meal. It’s Whole30 compliant, low carb and keto and perfect served over sautéed cauliflower rice or your favorite veggie noodles! +
    + +
    +
    + Author: Michele Rosen +
    +
    + Prep Time: 10 minutes
    +
    + Cook Time: 30 minutes
    + +
    + Course: + + Dinner +
    +
    + Cuisine: + + Gluten-free, keto, Paleo, Whole30 +
    +
    + Keyword: + + beef, dinner, keto, low carb, paleo, stroganoff, whole30 +
    + +
    + Servings: 6 servings +
    +
    + +
    + +
    + +
    +
    + Print this Recipe +
    + +
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    Did you make this recipe?
    + Leave a review +
    + +
    +
    4.56 from 100 votes
    +
    + +
    + +
    + +
    +

    Ingredients

    +
    +
      +
    • + 5 + Tbsp + ghee + divided +
      • +
    • + 1.5 + lb + top sirloin or tenderloin + thinly sliced into 1/2” x 2” strips +
      • +
    • + 1 + large onion + thinly sliced +
      • +
    • + Sea salt and black pepper to taste +
      • +
    • + 8 + oz + mushrooms + sliced +
      • +
    • + 3 + cloves + garlic + minced +
      • +
    • + 2 + cups + beef broth +
      • +
    • + 1 + Tbsp + coconut aminos +
      • +
    • + 2 + Tbsp + arrowroot flour + or tapioca +
      • +
    • + Salt to taste and black pepper to taste +
      • +
    • + 1 + cup + coconut cream + canned, unsweetened +
      • +
    • + 1 + Tbsp + fresh lemon juice +
      • +
    • + 1 + tsp + dijon mustard +
      • +
    • + Pinch + Sea salt +
      • +
    • + Sea salt and black pepper to taste +
      • +
    • + Minced parsley + for garnish +
      • +
    +
    +
    + +
    +

    Instructions

    +
    +
      +
    1. +
      In a large deep skillet, melt 2 tablespoons of the ghee over medium-high heat.
      +
      2. +
    2. +
      Add the steak in a single layer, season with salt and pepper, and let it cook for 3 minutes to brown. Flip, and cook on the other side until browned, another 2 minutes. Then remove steak from pan with a slotted spoon, transfer to a plate, and set aside.
      +
      3. +
    3. +
      Lower the heat to medium and the remaining 3 tablespoons of ghee to the skillet. Once it has melted, add the onions and sauté for about 3 minutes, until soft and fragrant. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft, then add the garlic and sauté 1 minute, stirring occasionally.
      +
      4. +
    4. +

      In a bowl or large measuring cup, whisk in together the beef broth, coconut aminos and arrowroot until smooth. Pour the mixture into the skillet and stir well to combine. Simmer for about 5 minutes, stirring occasionally. Meanwhile, in a separate small bowl whisk together the coconut cream, lemon juice, mustard and a pinch of sea salt. Stir the coconut cream mixture plus the cooked steak into the skillet and stir until combined. Taste and season with additional salt and pepper if needed, and cook just long enough to heat through.

      +
      5. +
    5. +
      Garnish with parsley, if desired, and serve over cauliflower rice or your favorite veggie noodles. Enjoy!
      +
      6. +
    +
    +
    + + + + +
    + +

    Nutrition

    + + +
    Calories: 422kcal
    + + +
    Carbohydrates: 9g
    + + +
    Protein: 29g
    + + +
    Fat: 31g
    + + +
    Saturated Fat: 22g
    + + +
    Cholesterol: 99mg
    + + +
    Sodium: 432mg
    + + +
    Potassium: 731mg
    + + +
    Fiber: 2g
    + + +
    Sugar: 2g
    + + +
    Vitamin C: 5mg
    + + +
    Calcium: 41mg
    + + +
    Iron: 3mg
    + + +
    + + +
    + +
    + +
    + +
    + +

    Did you make this recipe?

    +
    + +
    + Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma +
    + +
    +

    Want More One Skillet Whole30 Meals?  Try One of These!

    +

    Creamy Tuscan Chicken

    +

    Lemon Chicken Piccata 

    +

    Chicken Marsala with Bacon

    +

    Creamy Herbed Pork Skillet

    +

    Salmon with Spinach Artichoke Sauce 

    +

    Note: This post contains affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma! 

    + +
    +

    You Might Also Like...

    + +

    About Michele

    More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

    +

    Reader Interactions

    Reader Reviews & Comments

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    1. + +
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      • + +
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    2. +
      + + +
      +

      + Debbe says

      + +

      + +
      + +

      Why don’t you give the measurements along with each ingredient needed for the recipe?! Why offer the recipe at all without the exact measurements needed to be able to make it? I simply don’t understand why YOU, OR ANYONE WOULD LEAVE OUT THE MOST VITAL PART OF THE RECIPE???!

      +
      + +
      Reply
      + +
      +
        + +
      • +
        + + +
        +

        + Erin says

        + +

        + +
        + +

        The full recipe, including the ingredients, their amounts and the step by step directions are at the bottom of the post.

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      + liz andrew says

      + +

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      2 stars
      +aw, i think this was the first recipe from this blog that i didn’t vibe with.

      +

      i really hit a struggle point when cooking the meat, it ended up decently tough. i think it would have worked better if i had cooked the whole steaks to a temp of medium rare, let them rest, and *then* sliced and put back in the dish to warm up. slicing them at 1/2 inch, and cooking for 5 minutes was just too much when you also factor in the rest time, and the time of reheating at the end.

      +

      the sauce itself also leaned more towards the sour side, which i found a lil weird. maybe i don’t know enough about stroganoff – is that a classic part of it?

      +
      + +
      Reply
      + +
      +
      4. + +
    4. +
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      +

      + Bobby says

      + +

      + +
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      4 stars
      +I like it… Substituted dove breast as the protein and threw in a little red pepper flakes for a pop!! Also used bacon drippings instead of ghee.

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      + Agne says

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      5 stars
      +This was just the meat-in-mushroom-sauce I was looking for. I cooked the steaks whole then cut them up, added soy sauce instead of coconut aminos and it was sublime. Thanks!

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      + Jaxmom says

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      Wondering if the coconut cream + lemon juice + mustard + salt mixture (the sour cream) could be substituted with Greek yogurt, I have fat free? I’m going to try that tonight, but I may put a tiny bit of the mustard in still.

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      + Illy Arcelona says

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      5 stars
      +I am new to the life of Paleo…and this is the 1st recipe I have tried. I was super nerves it wouldn’t turn out. Boy was I wrong! Easiest recipe and DELICIOUS. Served it with cauliflower rice. Try it and your family will love it – mine did! 1st recipe definitely not my last. Thank you Paleo Running Momma!!

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      + Lindsay says

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      I absolutely loved this recipe and my husband went nuts for it as well. It almost reminded me of a Dijon Marsala sauce I used to make years ago. I’m making this again tonight with chicken! Thanks for such a great recipe.

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      + A Wolf says

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      5 stars
      +This was great!! We served it with cauliflower rice as suggested. Although it did take me probably twice as long as the time listed, with help from my husband. Definitely worth the time though!

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      + Lisa says

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      5 stars
      +I’ve loved recreating a number of recipes from paleorunningmomma but this is by far my favorite!!

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      + sara says

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      5 stars
      +So yummy! Served it over jovial noodles. Hubby was very happy, said it was fancy restaurant quality.

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      + Rachel says

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      5 stars
      +Tangy, flavorful and easy one pan meal. Highly recommend. I’m not paleo so I subbed yogurt and cornstarch for coconut cream and arrowroot in the same amounts called for, and it was still delicious. Will make again!

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      + Lisa says

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      I loved the flavors. The sauce was nice and thick like a traditional stroganoff until I added the coconut cream mixture and it quickly turned into soup. Not sure if anyone has had that experience? I may try plain Greek yogurt next time.

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      + Chrissy in Idaho says

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      5 stars
      +Our family is new to paleo and your recipes have been an absolute life saver! Had this for dinner tonight and the only thing we did different was add a little xantham gum to thicken it up a bit. We served it over the Taste Republic cauliflower pasta that Costco is now carrying and it was just the comfort food I needed since diving into this new lifestyle. 👌🏻 Thank you!

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      + Amy says

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      4 stars
      +I didn’t think this would work so well, but it does! I think I might have added more mustard, lemon juice, and coconut aminos, but otherwise, yum! I can see this working well with ground beef as well.

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      + Bobby says

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      5 stars
      +Definitely a keeper. Made a few tweaks but the recipe is the way it is written is very good. Substituted fresh dove for the protein and added a diced potato during the vegetable sauté. Also lightly seasoned the dove with some fresh nutmeg while it was cooking. Very nice!!!

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      + Hannah says

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      4 stars
      +So I think coconut cream means coconut milk? It smelled so good until I added my store bought coconut cream and then it was like a pina colada and was so sweet we couldn’t eat it lol. Will be trying again with coconut milk!! Didn’t want to leave low stars until we tried it again.

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      + Ashley says

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      You just have to make sure youre getting the canned unsweetened coconut cream! I bet your can was the sweetened one 😉

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      + Kristal says

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      5 stars
      +Straight up delicious! Thank you for some yummy comfort food! I was worried about the coconut milk throwing it side ways but it came out wonderful!! Thank you!!

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    Imagem da receita

    Rosbife

    Clássico é clássico! Com a técnica certa, o rosbife fica perfeito. Atente para os tempos e as temperaturas. Ele não pode estar gelado e precisa mesmo do descanso depois de assado.

    AutorPanelinha

    Tempo de preparoAté 1h

    ServeAté 4 porções

    Ingredientes

    • 1 peça de filé mignon para rosbife (cerca de 750 g)
    • 1 colher (chá) de mostarda amarela em pó
    • 1 colher (chá) de páprica defumada
    • azeite a gosto
    • sal e pimenta-do-reino moída na hora a gosto

    Modo de preparo

      -
    1. Preaqueça o forno a 220 ºC (temperatura alta). Retire a peça de filé mignon da geladeira e deixe em temperatura ambiente por 15 minutos, enquanto o forno aquece.  
      2. -
    2. Numa tigela pequena, misture a páprica com a mostarda em pó. Disponha a peça de filé mignon na tábua e tempere com sal, pimenta e a mistura de mostarda com páprica. Regue com ½ colher (sopa) de azeite e espalhe bem com as mãos por toda a superfície da carne.
      3. -
    3. Transfira o filé mignon para uma assadeira grande e leve ao forno para assar por 15 minutos. Após esse tempo, diminua a temperatura para 180 ºC (temperatura média) e deixe o rosbife no forno por mais 10 minutos para assar a carne com o interior bem vermelhinho (mal passada). Se quiser ao ponto, deixe assar por mais 5 minutos.
      4. -
    4. Retire a assadeira do forno e deixe o rosbife descansar por 10 minutos antes de cortar e servir – nesse período os sucos se redistribuem, deixando a carne mais suculenta.
      5. -
    -

     

    -

    Compre o que você precisa

    Loja Panelinha

    Sugestão de
    cardápio

    Conteúdo
    adicional

     - - - - - - - - - +Rosbife - Panelinha
    Rosbife
    Compartilhe

    Rosbife

    Clássico é clássico! Com a técnica certa, o rosbife fica perfeito. Atente para os tempos e as temperaturas. Ele não pode estar gelado e precisa mesmo do descanso depois de assado.

    Ingredientes
    • 750 g de filé mignon em peça para rosbife
    • 1 colher (chá) de mostarda amarela em pó
    • 1 colher (chá) de páprica defumada
    • azeite a gosto
    • sal e pimenta-do-reino moída na hora a gosto
    Modo de preparo
    1. Preaqueça o forno a 220 ºC (temperatura alta). Retire a peça de filé mignon da geladeira e deixe em temperatura ambiente por 15 minutos, enquanto o forno aquece.
    2. Numa tigela pequena, misture a páprica com a mostarda em pó. Disponha a peça de filé mignon na tábua e tempere com sal, pimenta e a mistura de mostarda com páprica. Regue com ½ colher (sopa) de azeite e espalhe bem com as mãos por toda a superfície da carne.
    3. Transfira o filé mignon para uma assadeira grande e leve ao forno para assar por 15 minutos. Após esse tempo, diminua a temperatura para 180 ºC (temperatura média) e deixe o rosbife no forno por mais 10 minutos para assar a carne com o interior bem vermelhinho (mal passada). Se quiser ao ponto, deixe assar por mais 5 minutos.
    4. Retire a assadeira do forno e deixe o rosbife descansar por 10 minutos antes de cortar e servir – nesse período os sucos se redistribuem, deixando a carne mais suculenta.
    Compre o que você precisa

    Loja Panelinha

    Assadeira rasa de alumínio, Tramontina
    Assadeira rasa de alumínio, Tramontina
    Jogo Americano Jeans (kit com 2), Acervo Panelinha
    Jogo Americano Jeans (kit com 2), Acervo Panelinha
    Travessa Oval [curry], Acervo Panelinha
    Travessa Oval [curry], Acervo Panelinha
    Kit com 6 pratos rasos, Acervo Panelinha
    Kit com 6 pratos rasos, Acervo Panelinha
    Autor
    Panelinha
    Tempo de preparo
    Até 1h
    Serve
    Até 4 porções
    \ No newline at end of file diff --git a/tests/test_data/panelinha_2.testhtml b/tests/test_data/panelinha_2.testhtml index 01123822a..43cef8e78 100644 --- a/tests/test_data/panelinha_2.testhtml +++ b/tests/test_data/panelinha_2.testhtml @@ -1,199 +1,151 @@ - - - Arroz sírio com frango - Panelinha - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

    Quer sair mesmo?

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    Imagem da receita

    Arroz sírio com frango

    Nesta versão com frango, o tradicional e perfumado arroz com lentilhas libanês se transforma numa refeição completa. E o melhor, feito numa panela só!

    AutorPanelinha

    Tempo de preparoPá-Pum

    ServeAté 2 porções

    Ingredientes

    • 2 bifes de filé de peito de frango (cerca de 240 g)
    • ⅓ de xícara (chá) de arroz
    • ⅔ de xícara (chá) de lentilha
    • 1 cebola
    • 1 dente de alho
    • 2 xícaras (chá) de água
    • 1 ½ colher (sopa) de azeite
    • ½ colher (chá) de pimenta síria
    • 1 colher (chá) de sal
    • 1 pitada de açúcar
    • ¼ de xícara (chá) de nozes picadas
    • ⅓ de xícara (chá) de iogurte natural

    Modo de preparo

    1. Coloque a lentilha numa tigela funda e cubra com 1 xícara (chá) de água fervente. Deixe de molho enquanto prepara os outros ingredientes.

    2. Descasque e fatie a cebola em meias-luas médias. Descasque e pique fino o alho. Corte os bifes de frango em tirinhas de cerca de 1 cm x 7 cm.

    3. Leve ao fogo médio uma panela média. Quando aquecer, junte 1 colher (sopa) de azeite e a cebola fatiada. Tempere com uma pitada de sal e de açúcar e abaixe o fogo. Deixe cozinhar por cerca de 10 minutos, mexendo de vez enquanto, até a cebola ficar bem dourada - não aumente o fogo para acelerar o processo, caso contrário, a cebola pode queimar em vez de caramelizar.

    4. Transfira a cebola para uma tigela e aumente o fogo para médio. Acrescente o restante do azeite e doure as tirinhas de frango aos poucos - se colocar todas ao mesmo tempo, elas vão soltar o próprio líquido e cozinhar no vapor, em vez de dourar. Tempere com uma pitada de sal e mexa aos poucos para dourar por igual.

    5. Junte a cebola dourada e o alho e misture por apenas 1 minuto. Acrescente o arroz, 1 colher (chá) de sal e a pimenta síria. Mexa bem para envolver os grãos nos temperos.

    6. Numa peneira, escorra a lentilha e junte à panela. Cubra com 2 xícaras (chá) de água, misture e deixe cozinhar. Assim que começar a ferver, diminua o fogo e deixe cozinhar com a tampa entreaberta até a água secar, por cerca de 20 minutos.

    7. Desligue o fogo e mantenha a panela tampada por 5 minutos antes de servir, para que os grãos terminem de cozinhar no próprio vapor. Divida o arroz em dois pratos e salpique com as nozes. Sirva a seguir com iogurte natural.

    Sugestão de
    cardápio

    Conteúdo
    adicional

     - - - - - - - - \ No newline at end of file +Arroz sírio com frango - Panelinha
    Arroz sírio com frango
    Compartilhe

    Arroz sírio com frango

    Nesta versão com frango, o tradicional e perfumado arroz com lentilhas libanês se transforma numa refeição completa. E o melhor, feito numa panela só!

    Ingredientes
    • 2 bifes de filé de peito de frango (cerca de 240 g)
    • ⅓ de xícara (chá) de arroz
    • ⅔ de xícara (chá) de lentilha
    • 1 cebola
    • 1 dente de alho
    • 2 xícaras (chá) de água
    • 1½ colher (sopa) de azeite
    • ½ colher (chá) de pimenta síria
    • 1 colher (chá) de sal
    • 1 pitada de açúcar
    • ¼ de xícara (chá) de nozes picadas
    • ⅓ de xícara (chá) de iogurte natural
    Modo de preparo
    1. Coloque a lentilha numa tigela funda e cubra com 1 xícara (chá) de água fervente. Deixe de molho enquanto prepara os outros ingredientes.
    2. Descasque e fatie a cebola em meias-luas médias. Descasque e pique fino o alho. Corte os bifes de frango em tirinhas de cerca de 1 cm x 7 cm.
    3. Leve ao fogo médio uma panela média. Quando aquecer, junte 1 colher (sopa) de azeite e a cebola fatiada. Tempere com uma pitada de sal e de açúcar e abaixe o fogo. Deixe cozinhar por cerca de 10 minutos, mexendo de vez enquanto, até a cebola ficar bem dourada - não aumente o fogo para acelerar o processo, caso contrário, a cebola pode queimar em vez de caramelizar.
    4. Transfira a cebola para uma tigela e aumente o fogo para médio. Acrescente o restante do azeite e doure as tirinhas de frango aos poucos - se colocar todas ao mesmo tempo, elas vão soltar o próprio líquido e cozinhar no vapor, em vez de dourar. Tempere com uma pitada de sal e mexa aos poucos para dourar por igual.
    5. Junte a cebola dourada e o alho e misture por apenas 1 minuto. Acrescente o arroz, 1 colher (chá) de sal e a pimenta síria. Mexa bem para envolver os grãos nos temperos.
    6. Numa peneira, escorra a lentilha e junte à panela. Cubra com 2 xícaras (chá) de água, misture e deixe cozinhar. Assim que começar a ferver, diminua o fogo e deixe cozinhar com a tampa entreaberta até a água secar, por cerca de 20 minutos.
    7. Desligue o fogo e mantenha a panela tampada por 5 minutos antes de servir, para que os grãos terminem de cozinhar no próprio vapor. Divida o arroz em dois pratos e salpique com as nozes. Sirva a seguir com iogurte natural.
    Autor
    Panelinha
    Tempo de preparo
    Pá-Pum
    Serve
    Até 2 porções
    \ No newline at end of file diff --git a/tests/test_data/paninihappy.testhtml b/tests/test_data/paninihappy.testhtml index 7f48e7fe7..c991d6e76 100644 --- a/tests/test_data/paninihappy.testhtml +++ b/tests/test_data/paninihappy.testhtml @@ -1,1058 +1,932 @@ - - - -Recipe: Grilled Mac & Cheese with BBQ Pulled Pork | Panini Happy® - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
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    Grilled Mac & Cheese with BBQ Pulled Pork

    -

    by on April 5, 2011 - -

    -
    -
    -Post image for Grilled Mac & Cheese with BBQ Pulled Pork -

    You saw this one coming. After my visit to the Grilled Cheese Truck - I felt compelled to try my hand at recreating that Cheesy Mac & Rib - sandwich on the panini grill. The task was made a whole lot easier once - I found out the recipe was published in Food Network magazine - this month as part of a feature about National Grilled Cheese Month. -All I had to do was decide on which macaroni and cheese and pulled pork -recipes I would use, the rest was mostly a matter of careful assembly.

    -

    Fun for foodie kids everywhere!

    -

    And speaking of careful assembly…how cute is this little make-your-own Grilled Cheese Truck?! - Ever since I downloaded and pasted this thing together my three-year -old has embraced “grilled cheese truck” as her new favorite pretend -game. “Everybody wait in line! The Grilled Cheese Truck is almost here!” - Fisher-Price, are you listening? Little People Food Truck. You’re -welcome.

    -


    -Not sure how I would have flipped this in a skillet

    -

    After piling on my “slice” of chilled mac and cheese, barbecue pulled - pork, caramelized onions and sharp cheddar cheese I was staring at one -tall sandwich! I have no idea how the Grilled Cheese Truck folks manage -to flip theirs. Maybe they don’t fill it quite as high. I toyed with the - idea with just making these in a skillet as directed in the recipe but -once I realized how precarious flipping it would be, the panini grill -seemed like the easier way to go.

    -
    -

    Grilled Mac & Cheese with BBQ Pulled Pork

    -

    As I previously mentioned, this sandwich is a fantastic – albeit -extremely caloric – concept. My version tasted remarkably like the -original. The bread was a little less crispy, but I just couldn’t bring -myself to use the mayonnaise or nearly as much butter as the Truck does -(an entire stick for 4 sandwiches?!). I also opted to use sourdough -instead of buttermilk bread as I needed something a little sturdier to -stand up to the panini grill. Other than that, I kept it pretty much the - same. If you can’t make it to LA to track down the Truck, this recipe -will get you pretty close.

    -

    -

    - -
    - -

    -

    Grilled Mac & Cheese with BBQ Pulled Pork

    -

    Adapted from the Grilled Mac & Cheese with Pulled Pork recipe from The Grilled Cheese Truck on FoodNetwork.com

    -

    Prep time: 10 min | Cook time: 20 min | Total time: 30 min

    -

    Yield: 4 sandwiches

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    INGREDIENTS:

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    • 4 tablespoons unsalted butter, divided
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    • 4 cups prepared macaroni and cheese, warmed
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    • 2 onions, thinly sliced
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    • Kosher salt and freshly ground pepper
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    • 1 cup barbecue sauce
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    • 2 cups prepared pulled pork
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    • 8 slices sourdough bread
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    • 12 slices sharp cheddar cheese (about 6 ounces)
      • -
    -

    DIRECTIONS:

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      -
    1. Spread the macaroni and cheese in an -8-inch-square baking dish to about 3/4 inch thick. Cover with plastic -wrap and chill until firm, about 45 minutes. Cut the macaroni and cheese - into squares that are slightly smaller than the bread slices.
      2. -
    2. Meanwhile, melt 2 tablespoons -butter in a skillet over medium heat. Add the onions and cook, stirring, - until caramelized, about 20 minutes. Season with salt and pepper.
      3. -
    3. Combine the barbecue sauce and pulled pork in a saucepan over low heat and cook until warmed through, about 5 minutes.
      4. -
    4. Preheat the panini grill to medium-high heat.
      5. -
    5. Melt the remaining 2 tablespoons butter and -brush on one side of each bread slice. Flip over half of the bread -slices; layer 1 slice of cheddar, 1 macaroni-and-cheese square and -another slice of cheddar on each. Top each with one-quarter of the -pulled pork and caramelized onions and another slice of cheddar. Top -with the remaining bread slices, buttered-side up.
      6. -
    6. Working in batches, cook the sandwiches until the cheese melts and the bread is golden, about 5 minutes.
      7. -
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    If you liked this post, you might also enjoy:

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    ->Ready to buy a panini press? Check out my Panini Press Buying Guide for the features to look for.

    -

    >Want more panini recipes? See my Recipe Index for a list of all recipes on Panini Happy.

    -

    >Traveling to a new city soon? Browse Panini Happy’s Great American Sandwich Guide to find the best sandwiches across the country!

    -

    Tagged as: - bbq, - grilled cheese, - grilled cheese truck, - macaroni and cheese, - pulled pork -

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    { 26 comments… read them below or add one }

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    - -1 -melodie -April 6, 2011 at 5:13 am - -
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    Looks completeley crazy, decadent and delicious! I want to try it. I have never seen mac n’ cheese in a sandwich before.
    -melodie´s last blog post ..Coup de coeur- la boulangerie Aux Deux Frères à Gatineau Aylmer

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    - -2 -marla -April 6, 2011 at 5:31 am - -
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    Could this grilled cheese be any more decadent & fabulous!!

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    - -3 -Lucy@acookandherbooks -April 6, 2011 at 5:47 am - -
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    This sandwich is outrageous – I think my preschooler might like a -grilled mac and cheese sandwich. Fisher-Price take note – that is one -cute grilled cheese truck!

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    Reply

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    - -4 -Alison @ Ingredients, Inc. -April 6, 2011 at 7:08 am - -
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    I always love your posts!

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    Reply

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    - -5 -Maria -April 6, 2011 at 7:28 am - -
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    I knew I would see this one on your site:) Love it!

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    - -6 -Kathy -April 6, 2011 at 7:29 am - -
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    It had to be done, lol.

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    - -7 -Christina -April 6, 2011 at 8:43 am - -
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    Crazy and delicious!
    -Christina´s last blog post ..Oreo Cookies

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    - -8 -Alexa -April 6, 2011 at 9:27 am - -
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    So excited to find a blog dedicated to paninis. genius. and this looks incredible, thanks.

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    - -9 -blogbytina! -April 6, 2011 at 11:45 am - -
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    my inner fatkid is crying tears of joy over this sandwich

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    - -10 -Kathy -April 6, 2011 at 11:59 am - -
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    Lol, it made my inner fat kid pretty happy too. :-)

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    - -11 -Claire -April 6, 2011 at 12:46 pm - -
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    I just saw this on the cover of Food Network magazine when I was at -the grocery store this morning and was going to look up the recipe when I - got home. But, this email was waiting for me instead. Perfect timing!

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    - -12 -AngieFisch -April 6, 2011 at 1:25 pm - -
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    To make the bread crispier without using mayo, how about a light dusting of parmesan cheese?

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    - -13 -Cookin' Canuck -April 6, 2011 at 2:50 pm - -
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    What a sandwich! I can’t think of anything more decadent…or more wonderful.

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    - -14 -Kevin (Closet Cooking) -April 6, 2011 at 5:31 pm - -
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    Now that is one tasty looking grilled cheese sandwich!

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    - -15 -Shaina -April 6, 2011 at 7:04 pm - -
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    So much fun to put mac and cheese on a sandwich. I love the addition of pork here.
    -Shaina´s last blog post ..Eat Well- Spend Less- Menus and Meal Planning

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    - -16 -Lindsey@Lindselicious -April 6, 2011 at 10:24 pm - -
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    HOLY MOLY!! Deng that is a serious grilled cheese. I always miss this truck, or see if after I am already stuffed.
    -Lindsey@Lindselicious´s last blog post ..Momofuku- Made Skinny

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    - -17 -Devi McDonald -April 7, 2011 at 4:43 pm - -
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    This sounds like the absolute best thing ever. I’m going to make it soon.
    -Devi McDonald´s last blog post ..Printable easter cupcake toppers

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    - -18 -Megan -April 9, 2011 at 9:51 am - -
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    That is one stellar panini and like really like the toy idea. I’d buy one! :)

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    Reply

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    - -19 -Dan -April 14, 2011 at 12:08 pm - -
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    What a great combination… and a messy sandwich. yum!
    -Dan´s last blog post ..SkyFlake Baked Basa

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    - -20 -W.J. -May 3, 2011 at 7:07 pm - -
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    This sandwich may be the most beautiful thing I’ve ever seen. I. Want.

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    - -21 -Shawnda -May 4, 2011 at 5:49 am - -
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    Oh, wow! Now that’s a decadent grilled cheese!

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    - -22 -Jennifer Sikora -April 17, 2012 at 6:01 am - -
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    I liked Panini Happy on Facebook

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    Reply

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    - -23 -Shut Up & Cook -May 3, 2012 at 9:47 pm - -
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    This is AMAZING..and kind of horrifying…but mostly amazing! Mac and -cheese doesn’t last very long in our house, but I might hide some from -the next batch so that I can make this.

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    Saw that you’re attending BlogHer Food Conference this year…it’s my first time. Have you been before?

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    Looking forward to a weekend with fellow foodies!

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    Reply

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    - -24 -Kathy -May 3, 2012 at 9:53 pm - -
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    Yes, this will be my 3rd BlogHer Food – get ready for a fun, inspiring weekend! :-)

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    - -25 -Memoria -June 14, 2012 at 11:55 pm - -
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    You have no idea how happy I am to see this recipe!! I wanted to try -out this truck, but when I found out that it uses Tillamook cheese, my -heart dropped. Unfortunately, I’m one of the weird few who doesn’t like -Tillamook (I suffered while living in Oregon haha). So, I could totally -use a different type of cheese with this recipe. Thank you so much! It -looks amazing.

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    Reply

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    - -26 -Vanessa -April 22, 2014 at 11:49 pm - -
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    This looks amaaaazing! :)
    -Vanessa´s last blog post ..DIY | Mini Wire Crown

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    Pork

    Grilled Mac & Cheese with BBQ Pulled Pork

    You saw this one coming. After my visit to the Grilled Cheese Truck I felt compelled to try my hand at recreating that Cheesy Mac & Rib sandwich on the panini grill. The task was made a whole lot easier once I found out the recipe was published in Food Network magazine this month as part of a feature about National Grilled Cheese Month. All I had to do was decide on which macaroni and cheese and pulled pork recipes I would use, the rest was mostly a matter of careful assembly.

    +

    Fun for foodie kids everywhere!

    +

    And speaking of careful assembly…how cute is this little make-your-own Grilled Cheese Truck?! Ever since I downloaded and pasted this thing together my three-year old has embraced “grilled cheese truck” as her new favorite pretend game. “Everybody wait in line! The Grilled Cheese Truck is almost here!” Fisher-Price, are you listening? Little People Food Truck. You’re welcome.

    +


    +Not sure how I would have flipped this in a skillet

    +

    After piling on my “slice” of chilled mac and cheese, barbecue pulled pork, caramelized onions and sharp cheddar cheese I was staring at one tall sandwich! I have no idea how the Grilled Cheese Truck folks manage to flip theirs. Maybe they don’t fill it quite as high. I toyed with the idea with just making these in a skillet as directed in the recipe but once I realized how precarious flipping it would be, the panini grill seemed like the easier way to go.

    +
    +

    Grilled Mac & Cheese with BBQ Pulled Pork

    +

    As I previously mentioned, this sandwich is a fantastic – albeit extremely caloric – concept. My version tasted remarkably like the original. The bread was a little less crispy, but I just couldn’t bring myself to use the mayonnaise or nearly as much butter as the Truck does (an entire stick for 4 sandwiches?!). I also opted to use sourdough instead of buttermilk bread as I needed something a little sturdier to stand up to the panini grill. Other than that, I kept it pretty much the same. If you can’t make it to LA to track down the Truck, this recipe will get you pretty close.

    +

    +

    [print_this]

    +

    Grilled Mac & Cheese with BBQ Pulled Pork

    +

    Adapted from the Grilled Mac & Cheese with Pulled Pork recipe from The Grilled Cheese Truck on FoodNetwork.com

    +

    Prep time: 10 min | Cook time: 20 min | Total time: 30 min

    +

    Yield: 4 sandwiches

    +

    INGREDIENTS:

    +
      +
    • 4 tablespoons unsalted butter, divided
      • +
    • 4 cups prepared macaroni and cheese, warmed
      • +
    • 2 onions, thinly sliced
      • +
    • Kosher salt and freshly ground pepper
      • +
    • 1 cup barbecue sauce
      • +
    • 2 cups prepared pulled pork
      • +
    • 8 slices sourdough bread
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    • 12 slices sharp cheddar cheese (about 6 ounces)
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    +

    DIRECTIONS:

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    1. Spread the macaroni and cheese in an 8-inch-square baking dish to about 3/4 inch thick. Cover with plastic wrap and chill until firm, about 45 minutes. Cut the macaroni and cheese into squares that are slightly smaller than the bread slices.
      2. +
    2. Meanwhile, melt 2 tablespoons butter in a skillet over medium heat. Add the onions and cook, stirring, until caramelized, about 20 minutes. Season with salt and pepper.
      3. +
    3. Combine the barbecue sauce and pulled pork in a saucepan over low heat and cook until warmed through, about 5 minutes.
      4. +
    4. Preheat the panini grill to medium-high heat.
      5. +
    5. Melt the remaining 2 tablespoons butter and brush on one side of each bread slice. Flip over half of the bread slices; layer 1 slice of cheddar, 1 macaroni-and-cheese square and another slice of cheddar on each. Top each with one-quarter of the pulled pork and caramelized onions and another slice of cheddar. Top with the remaining bread slices, buttered-side up.
      6. +
    6. Working in batches, cook the sandwiches until the cheese melts and the bread is golden, about 5 minutes.
      7. +
    +

    [/print_this]

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    Pork
    38 Comments
    Share
    +
    +

    Welcome

    KathyPanini Happy, online since 2008, is more than just a sandwich blog. Here, you'll find hundreds of my original panini recipes, my guide to choosing a panini press and a whole lot of other creative uses for the panini press. +
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    + 38 Comments

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      + +
    1. + +
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      melodie wrote:
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      Looks completeley crazy, decadent and delicious! I want to try it. I have never seen mac n’ cheese in a sandwich before.

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      + Posted 4.6.11 + Reply
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      marla wrote:
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      Could this grilled cheese be any more decadent & fabulous!!

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      + Posted 4.6.11 + Reply
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      Lucy@acookandherbooks wrote:
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      This sandwich is outrageous – I think my preschooler might like a grilled mac and cheese sandwich. Fisher-Price take note – that is one cute grilled cheese truck!

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      + Posted 4.6.11 + Reply
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      Alison @ Ingredients, Inc. wrote:
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      I always love your posts!

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      + Posted 4.6.11 + Reply
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      Maria wrote:
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      I knew I would see this one on your site:) Love it!

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      + Posted 4.6.11 + Reply
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        Kathy wrote:
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        It had to be done, lol.

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        + Posted 4.6.11 + Reply
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      Christina wrote:
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      Crazy and delicious!

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      + Posted 4.6.11 + Reply
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      Alexa wrote:
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      So excited to find a blog dedicated to paninis. genius. and this looks incredible, thanks.

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      + Posted 4.6.11 + Reply
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      blogbytina! wrote:
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      my inner fatkid is crying tears of joy over this sandwich

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      + Posted 4.6.11 + Reply
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        Kathy wrote:
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        Lol, it made my inner fat kid pretty happy too. 🙂

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        + Posted 4.6.11 + Reply
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      Claire wrote:
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      I just saw this on the cover of Food Network magazine when I was at the grocery store this morning and was going to look up the recipe when I got home. But, this email was waiting for me instead. Perfect timing!

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      + Posted 4.6.11 + Reply
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      AngieFisch wrote:
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      To make the bread crispier without using mayo, how about a light dusting of parmesan cheese?

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      + Posted 4.6.11 + Reply
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      11. + +
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      Cookin' Canuck wrote:
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      What a sandwich! I can’t think of anything more decadent…or more wonderful.

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      + Posted 4.6.11 + Reply
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      12. + +
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      Kevin (Closet Cooking) wrote:
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      Now that is one tasty looking grilled cheese sandwich!

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      + Posted 4.6.11 + Reply
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      Shaina wrote:
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      So much fun to put mac and cheese on a sandwich. I love the addition of pork here.

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      + Posted 4.6.11 + Reply
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      Lindsey@Lindselicious wrote:
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      HOLY MOLY!! Deng that is a serious grilled cheese. I always miss this truck, or see if after I am already stuffed.

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      + Posted 4.6.11 + Reply
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      Devi McDonald wrote:
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      This sounds like the absolute best thing ever. I’m going to make it soon.

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      + Posted 4.7.11 + Reply
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      Megan wrote:
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      That is one stellar panini and like really like the toy idea. I’d buy one! 🙂

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      + Posted 4.9.11 + Reply
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      Dan wrote:
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      What a great combination… and a messy sandwich. yum!

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      + Posted 4.14.11 + Reply
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      W.J. wrote:
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      This sandwich may be the most beautiful thing I’ve ever seen. I. Want.

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      + Posted 5.3.11 + Reply
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      Shawnda wrote:
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      Oh, wow! Now that’s a decadent grilled cheese!

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      + Posted 5.4.11 + Reply
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    20. + +
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      Jennifer Sikora wrote:
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      I liked Panini Happy on Facebook

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      + Posted 4.17.12 + Reply
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      Shut Up & Cook wrote:
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      This is AMAZING..and kind of horrifying…but mostly amazing! Mac and cheese doesn’t last very long in our house, but I might hide some from the next batch so that I can make this.

      +

      Saw that you’re attending BlogHer Food Conference this year…it’s my first time. Have you been before?

      +

      Looking forward to a weekend with fellow foodies!

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      + +
      + Posted 5.3.12 + Reply
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        Kathy wrote:
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        Yes, this will be my 3rd BlogHer Food – get ready for a fun, inspiring weekend! 🙂

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        + Posted 5.3.12 + Reply
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      Memoria wrote:
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      You have no idea how happy I am to see this recipe!! I wanted to try out this truck, but when I found out that it uses Tillamook cheese, my heart dropped. Unfortunately, I’m one of the weird few who doesn’t like Tillamook (I suffered while living in Oregon haha). So, I could totally use a different type of cheese with this recipe. Thank you so much! It looks amazing.

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      + Posted 6.14.12 + Reply
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      Vanessa wrote:
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      This looks amaaaazing! 🙂

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      + Posted 4.22.14 + Reply
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      staci wrote:
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      is the mac and cheese able to get warm while toasting the grilled cheese?

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      + Posted 12.8.15 + Reply
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        Kathy Strahs wrote:
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        It does. I haven’t tried it with refrigerator-cold mac and cheese but I think as long as it the sandwich isn’t overly thick it should be able to heat through. ~Kathy

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        + Posted 12.10.15 + Reply
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    Home » Appetizers » Easy Slow Cooker Hawaiian Meatballs

    Published on | Updated on by Melissa

    Easy Slow Cooker Hawaiian Meatballs

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    This post may contain affiliate links meaning if you buy from them, I will make a few pennies, at no cost to you. See disclosure here.

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    Slow cooker Hawaiian meatballs are made with frozen meatballs, canned pineapple, peppers, onions, and a sweet and tangy sauce. This dump-and-go crockpot recipe makes the perfect appetizer or a main dish that the whole family will love!

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    white bowl filled with hawaiian meatballs in front of a pineapple.

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    You’ve probably noticed that my husband is a fan of meatballs based on how many meatball recipes I have at this point. 

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    Sometimes I make my own homemade meatballs but there are times when life calls for a shortcut. Enter pre-made meatballs. 

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    Much like my pineapple teriyaki meatballs and honey garlic meatballs, crockpot Hawaiian meatballs are one of my favorite ways to turn frozen meatballs into an amazing recipe.

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    These tangy hawaiian meatballs are cooked in your favorite bbq sauce, brown sugar, soy sauce, and vinegar. The chunks of juicy pineapple add a Hawaiian flavor and the bell peppers and onions give it extra flavor and texture.

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    Everyone loves the sweet and sour flavor combination so these are always the first appetizers to go!

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    They’re great for potlucks, game day, family gatherings, or even just busy weeknights. You’ll always find a reason to serve these babies!

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    If you’re a fan of the sweetness of firecracker meatballs or sweet and spicy meatballs, but don’t love the heat, then crock pot Hawaiian meatballs are about to become your new best friend.

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    Why you’ll love this slow cooker hawaiian meatballs recipe

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    Minutes of prep – A true set-it-and-forget-it type of recipe, which makes these meatballs great for even the busiest days!

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    Best flavor – Crockpot Hawaiian meatballs are made with a sweet, tangy, flavorful sauce coating tender juicy meatballs which makes them utterly addicting.

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    Great appetizer – This recipe serves about 8 people for a family dinner, but you could easily double this party food to serve even more!

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    hawaiian meatballs with toothpicks stuck into each.
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    Equipment you’ll need

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    Ingredients

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    Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.

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    • Frozen Meatballs – I use a beef/pork blend (as shown in the pictures) but you can use whatever kind you like. Turkey, chicken, or plant-based can also be used.
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    • Pineapple Chunks – Canned chunks are used for convenience and will need to be drained of the pineapple juice. I also find they’re usually sweeter than fresh pineapple, but if you have fresh cut sweet pineapple, use those chunks instead.
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    • Frozen Peppers & Onions – Again, for the sake of shortcuts, frozen is where it’s at. Of course, you can chop fresh peppers and onions if you’d prefer.
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    • BBQ Sauce – Kraft Hickory BBQ sauce is what I use but you use your favorite sauce.
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    • Soy Sauce – Low sodium soy sauce gets added for a salty, briny, savory element that pairs well with all things meat and sweet!
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    • White Vinegar – Provides the acid and tang needed to cut through the sweetness of the crockpot Hawaiian meatballs. It’s what provides the sour to the sweet.
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    • Brown Sugar – Adds a caramel color and flavor and of course the sugary element in the crockpot Hawaiian meatballs.
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    • Minced Garlic – Extra aromatics deliver extra taste! Since we’re using frozen meatballs we can’t add garlic to the meat mixture, so we’ll add it to the sauce. Make sure it’s minced, not chopped, otherwise, you’ll be finding bits of garlic in the sauce.
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    • Chopped Scallions – For garnish. Adds a great pop of green!
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    ingredients laid out to make hawaiian meatballs.
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    How to make Crockpot Hawaiian Meatballs

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    This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

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    1. Step One: Add the package of frozen meatballs, drained pineapple chunks, and frozen peppers and onions to the basin of the slow cooker.
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    overhead shot of peppers and onions in a slow cooker.
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    1. Step Two: In a mixing bowl, whisk the BBQ sauce, soy sauce, vinegar, brown sugar, and garlic together to form a sauce.
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    sauce in a mixing bowl.
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    1. Step Three: Pour it over the meatballs and stir everything making sure all the meatballs are evenly and well coated. You also want to make sure the meatballs are evenly distributed across the bottom of the slow cooker.
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    overhead shot of sauce poured onto peppers and onions in a white crockpot.
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    overhead shot of crockpot hawaiian meatballs.
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    1. Step Four: Cover with a lid and cook on HIGH for 2-3 hours. You can cook on low for 5-6 hours if you need the extra time. Garnish with chopped scallions just before serving. Enjoy!
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    overhead shot of hawaiian meatballs in a white slow cooker.
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    What to serve with Crockpot Hawaiian Meatballs

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    For parties, the easiest way to serve these is to serve crockpot Hawaiian meatballs right out of the slow cooker. That way, all you need to do is provide plates, napkins, and forks and everyone can serve themselves.

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    If you want to get fancy, you can make a platter of meatball appetizers. Use a toothpick to skewer one ball and one pineapple chunk on top and arrange them so that the toothpick is sticking up. That way people can grab-n-go.

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    Sides

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    If it’s a meal, serving them over white rice, fried rice, or even coconut rice would be awesome. All you’d need otherwise is a simple side dish like a coleslaw or other salad or vegetable and you’ve got a complete meal.

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    Desserts

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    And for those that can’t get enough pineapple, a pineapple upside down dump cake is a great way to top off a meal!

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    Drinks

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    While we’re on a tropical pineapple kick, you should definitely include fun drinks to enjoy like pina colada jello shots or a skinny pineapple coconut cocktail.

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    Tips & Suggestions 🍍

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    • To add heat to these crockpot Hawaiian meatballs, add 1 teaspoon of red pepper flakes.
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    • No need to thaw the meatballs or the peppers and onions first. Dump them in frozen.
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    • If making your own meatballs from scratch, use a small cookie scoop so that they’re no larger than the frozen meatballs. I would also brown them first to get a bit of that extra flavor on the outside.
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    • When using fresh bell peppers, just remember green pepper is not as sweet as red. Orange and yellow are sweeter than green.
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    • While you’re at it, stock up on a large bag of frozen meatballs (hello Costco) and BBQ sauce. You’ll never be out of quick and easy last-minute dinner ideas again!
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    How to reheat and store Crockpot Hawaiian Meatballs

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    How to store leftovers

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    Keep whatever’s left of your crockpot Hawaiian meatballs stored in an airtight container in the fridge.

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    How long will slow cooker Hawaiian meatballs last in the fridge?

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    You can enjoy leftovers for up to 4 days. Kids love these as an afterschool snack or turned into a meatball sub. You can even use Hawaiian rolls and use a meatball or two to make sliders!

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    Can I freeze meatballs?

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    Certainly. Transfer them to a freezer-safe container or bag and keep them frozen for up to 3 months. Thaw in the fridge overnight, or heat through from frozen.

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    How to reheat crock pot Hawaiian meatballs

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    Dump them back into the crockpot to heat through, or the skillet, or the microwave. These aren’t fussy!

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    wooden spoon lifting hawaiian meatballs from a slow cooker.
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    FAQs

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    If I don’t have BBQ sauce, can I use ketchup instead?

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    Actually, yes! I suggest adding some Worcestershire sauce in there too to add a depth of flavor, but you can certainly use ketchup if that’s what you have on hand.

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    Where can I get the best frozen meatballs?

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    Trader Joe’s and Costco are usually your best bet for not only great-tasting meatballs but also larger quantities. Other than that, the freezer section of your grocery store should carry them.

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    It can be trial and error trying to find the ones you and your family love. Just make sure to read the ingredients to determine what kind of meat it’s made from.

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    How can I thicken the sauce a bit?

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    If you like your sauce even thicker, stir in a bit of cornstarch to the sauce. A cornstarch slurry of cornstarch and water can be added once everything is done cooking. Stir the sauce to make sure it dissolves.

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    Crock Pot Hawaiian Meatballs

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    -Pin for later -
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    Need more meatball recipes? Try these:

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    Crockpot Honey Garlic Meatballs

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    Slow Cooker Pineapple Teriyaki Meatballs

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    Slow Cooker Cheesy Chicken Parmesan Meatballs

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    Click here for my entire collection of meatball recipes.

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    bowl of hawaiian meatballs topped with scallions.
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    white bowl filled with hawaiian meatballs in front of a pineapple.
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    Easy Slow Cooker Hawaiian Meatballs

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    -Melissa Williams | Persnickety Plates -
    -
    Slow cooker Hawaiian meatballs are made with frozen meatballs, canned pineapple, peppers, onions, and a sweet and tangy sauce. This dump-and-go crockpot recipe makes the perfect appetizer or a main dish that the whole family will love!
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    5 from 1 vote
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    - Print Recipe - Pin Recipe - Rate Recipe - Save -
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    Prep Time 5 minutes
    Cook Time 2 hours
    Total Time 2 hours 5 minutes
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    Course Appetizer, Main Course
    Cuisine American
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    Servings 8 servings
    Calories 638 kcal
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    Equipment

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    Ingredients
     

    • 3 pounds frozen meatballs beef, pork, turkey, plant based
    • 20 ounces pineapple chunks drained
    • 2 cups frozen peppers & onions
    • 18 ounces bbq sauce 2 cups
    • ¼ cup low sodium soy sauce
    • ¼ cup white vinegar
    • ¼ cup brown sugar
    • 3 cloves garlic minced
    • 2 Tablespoons chopped scallions for garnish
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    Instructions
     

    • Pour the frozen meatballs, pineapple chunks, peppers and onions into the basin of a 6-8 quart slow cooker.
    • In a medium mixing bowl, whisk together the barbecue sauce, soy sauce, vinegar, brown sugar, and minced garlic.
    • Pour the sauce over the meatballs and gently stir to evenly distribute.
    • Cover and cook on HIGH for 2-3 hours.
    • Garnish with chopped scallions.
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    Notes

    Store leftovers covered in the fridge for up to 4 days.
    -A beef/pork blended meatball is shown but use your favorite. 
    -I used Kraft hickory barbecue sauce but your favorite can be used.
    -Fresh peppers and onions can be used but frozen are convenient. 
    -To add some heat, add 1 teaspoon of red pepper flakes.
    -If you need a longer cook time, they can be cooked for 5-6 hours on LOW.
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    Nutrition

    Serving: 1gCalories: 638kcalCarbohydrates: 42gProtein: 34gFat: 36gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 122mgSodium: 1591mgPotassium: 723mgFiber: 2gSugar: 35gVitamin A: 200IUVitamin C: 38mgCalcium: 51mgIron: 2mg
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    Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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    Slow cooker Hawaiian meatballs are made with frozen meatballs, canned pineapple, peppers, onions, and a sweet and tangy sauce. This dump-and-go crockpot recipe makes the perfect appetizer or a main dish that the whole family will love!

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    +
    white bowl filled with hawaiian meatballs in front of a pineapple.

    +

    You’ve probably noticed that my husband is a fan of meatballs based on how many meatball recipes I have at this point. 

    +

    Sometimes I make my own homemade meatballs but there are times when life calls for a shortcut. Enter pre-made meatballs. 

    +

    Much like my pineapple teriyaki meatballs and honey garlic meatballs, crockpot Hawaiian meatballs are one of my favorite ways to turn frozen meatballs into an amazing recipe.

    +

    These tangy hawaiian meatballs are cooked in your favorite bbq sauce, brown sugar, soy sauce, and vinegar. The chunks of juicy pineapple add a Hawaiian flavor and the bell peppers and onions give it extra flavor and texture.

    +

    Everyone loves the sweet and sour flavor combination so these are always the first appetizers to go!

    +

    They’re great for potlucks, game day, family gatherings, or even just busy weeknights. You’ll always find a reason to serve these babies!

    +

    If you’re a fan of the sweetness of firecracker meatballs or sweet and spicy meatballs, but don’t love the heat, then crock pot Hawaiian meatballs are about to become your new best friend.

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    +

    Why you’ll love this slow cooker hawaiian meatballs recipe

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    +

    Minutes of prep – A true set-it-and-forget-it type of recipe, which makes these meatballs great for even the busiest days!

    +

    Best flavor – Crockpot Hawaiian meatballs are made with a sweet, tangy, flavorful sauce coating tender juicy meatballs which makes them utterly addicting.

    +

    Great appetizer – This recipe serves about 8 people for a family dinner, but you could easily double this party food to serve even more!

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    +
    hawaiian meatballs with toothpicks stuck into each.
    +

    Equipment you’ll need

    + +

    Ingredients

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    +

    Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.

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    + +
    +
    ingredients laid out to make hawaiian meatballs.
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    How to make Crockpot Hawaiian Meatballs

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    +

    This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

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    +
      +
    1. Step One: Add the package of frozen meatballs, drained pineapple chunks, and frozen peppers and onions to the basin of the slow cooker.
      2. +
    +
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    overhead shot of peppers and onions in a slow cooker.
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    1. Step Two: In a mixing bowl, whisk the BBQ sauce, soy sauce, vinegar, brown sugar, and garlic together to form a sauce.
      2. +
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    sauce in a mixing bowl.
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    1. Step Three: Pour it over the meatballs and stir everything making sure all the meatballs are evenly and well coated. You also want to make sure the meatballs are evenly distributed across the bottom of the slow cooker.
      2. +
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    overhead shot of sauce poured onto peppers and onions in a white crockpot.
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    overhead shot of crockpot hawaiian meatballs.
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    1. Step Four: Cover with a lid and cook on HIGH for 2-3 hours. You can cook on low for 5-6 hours if you need the extra time. Garnish with chopped scallions just before serving. Enjoy!
      2. +
    +
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    overhead shot of hawaiian meatballs in a white slow cooker.
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    What to serve with Crockpot Hawaiian Meatballs

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    For parties, the easiest way to serve these is to serve crockpot Hawaiian meatballs right out of the slow cooker. That way, all you need to do is provide plates, napkins, and forks and everyone can serve themselves.

    +

    If you want to get fancy, you can make a platter of meatball appetizers. Use a toothpick to skewer one ball and one pineapple chunk on top and arrange them so that the toothpick is sticking up. That way people can grab-n-go.

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    Sides

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    If it’s a meal, serving them over white rice, fried rice, or even coconut rice would be awesome. All you’d need otherwise is a simple side dish like a coleslaw or other salad or vegetable and you’ve got a complete meal.

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    Desserts

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    And for those that can’t get enough pineapple, a pineapple upside down dump cake is a great way to top off a meal!

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    Drinks

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    While we’re on a tropical pineapple kick, you should definitely include fun drinks to enjoy like pina colada jello shots or a skinny pineapple coconut cocktail.

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    Tips & Suggestions 🍍

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    How to reheat and store Crockpot Hawaiian Meatballs

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    How to store leftovers

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    Keep whatever’s left of your crockpot Hawaiian meatballs stored in an airtight container in the fridge.

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    How long will slow cooker Hawaiian meatballs last in the fridge?

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    You can enjoy leftovers for up to 4 days. Kids love these as an afterschool snack or turned into a meatball sub. You can even use Hawaiian rolls and use a meatball or two to make sliders!

    +

    Can I freeze meatballs?

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    Certainly. Transfer them to a freezer-safe container or bag and keep them frozen for up to 3 months. Thaw in the fridge overnight, or heat through from frozen.

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    How to reheat crock pot Hawaiian meatballs

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    Dump them back into the crockpot to heat through, or the skillet, or the microwave. These aren’t fussy!

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    wooden spoon lifting hawaiian meatballs from a slow cooker.
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    FAQs

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    If I don’t have BBQ sauce, can I use ketchup instead?

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    Actually, yes! I suggest adding some Worcestershire sauce in there too to add a depth of flavor, but you can certainly use ketchup if that’s what you have on hand.

    +

    Where can I get the best frozen meatballs?

    +

    Trader Joe’s and Costco are usually your best bet for not only great-tasting meatballs but also larger quantities. Other than that, the freezer section of your grocery store should carry them.

    +

    It can be trial and error trying to find the ones you and your family love. Just make sure to read the ingredients to determine what kind of meat it’s made from.

    +

    How can I thicken the sauce a bit?

    +

    If you like your sauce even thicker, stir in a bit of cornstarch to the sauce. A cornstarch slurry of cornstarch and water can be added once everything is done cooking. Stir the sauce to make sure it dissolves.

    +
    +
    +

    Crock Pot Hawaiian Meatballs

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    +Pin for later +
    +
    +

    Need more meatball recipes? Try these:

    +

    Crockpot Honey Garlic Meatballs

    +

    Slow Cooker Pineapple Teriyaki Meatballs

    +

    Slow Cooker Cheesy Chicken Parmesan Meatballs

    +

    Click here for my entire collection of meatball recipes.

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    +
    bowl of hawaiian meatballs topped with scallions.
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    white bowl filled with hawaiian meatballs in front of a pineapple.
    +
    +

    Easy Slow Cooker Hawaiian Meatballs

    +
    +Melissa Williams | Persnickety Plates +
    +
    Slow cooker Hawaiian meatballs are made with frozen meatballs, canned pineapple, peppers, onions, and a sweet and tangy sauce. This dump-and-go crockpot recipe makes the perfect appetizer or a main dish that the whole family will love!
    +
    +
    5 from 2 votes
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    + Print Recipe + Pin Recipe + Rate Recipe + Save +
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    Prep Time 5 minutes
    Cook Time 2 hours
    Total Time 2 hours 5 minutes
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    +
    Course Appetizer, Main Course
    Cuisine American
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    Servings 8 servings
    Calories 638 kcal
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    +
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    Equipment

    +

    Ingredients
     

    • 3 pounds frozen meatballs beef, pork, turkey, plant based
    • 20 ounces pineapple chunks drained
    • 2 cups frozen peppers & onions
    • 18 ounces bbq sauce 2 cups
    • ¼ cup low sodium soy sauce
    • ¼ cup white vinegar
    • ¼ cup brown sugar
    • 3 cloves garlic minced
    • 2 Tablespoons chopped scallions for garnish
    +

    Instructions
     

    • Pour the frozen meatballs, pineapple chunks, peppers and onions into the basin of a 6-8 quart slow cooker.
    • In a medium mixing bowl, whisk together the barbecue sauce, soy sauce, vinegar, brown sugar, and minced garlic.
    • Pour the sauce over the meatballs and gently stir to evenly distribute.
    • Cover and cook on HIGH for 2-3 hours.
    • Garnish with chopped scallions.
    +

    Notes

    Store leftovers covered in the fridge for up to 4 days.
    +A beef/pork blended meatball is shown but use your favorite. 
    +I used Kraft hickory barbecue sauce but your favorite can be used.
    +Fresh peppers and onions can be used but frozen are convenient. 
    +To add some heat, add 1 teaspoon of red pepper flakes.
    +If you need a longer cook time, they can be cooked for 5-6 hours on LOW.
    +

    Nutrition

    Serving: 1gCalories: 638kcalCarbohydrates: 42gProtein: 34gFat: 36gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 122mgSodium: 1591mgPotassium: 723mgFiber: 2gSugar: 35gVitamin A: 200IUVitamin C: 38mgCalcium: 51mgIron: 2mg
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    Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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      + Anne Kirby says

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      I made these last night and they came out pretty good. The batter is just a tad bit thicker than I would like and weren’t spreading quite all the way out. The next time for the chocolate ones I will use a good quality dutch processed rather than natural cocoa so they have a richer looking chocolate color.

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      + Jacquie says

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      Has anyone tried to make these with gluten free flour? I loved these before I was GF!

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      + Maria says

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      I don’t have Pastry Flour so I will have to use APF. Exactly how many cups of it do I need?

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        + Danae says

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        Hi Maria. If you don’t have pastry flour simply sub an it with an equal amount of all purpose flour. You’ll need a total of 1 3/4 cups flour.

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      + Gina @ Running to the Kitchen says

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      I have a soft spot for pizzelles. My grandma would make them every year when we were kids. She gifted me her pizzelle maker a couple of years ago and it sat in the back of my cabinet unused. She passed away almost exactly a year ago so I finally dusted it off and decided it was time carry on the tradition this year in her honor. While she never made chocolate ones, I’m totally intrigued to try those out now after seeing yours!

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        + Danae says

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        This is so sweet Gina! I too make the pizzelles every year in memory of my grandma, Christmas isn’t Christmas without them. The chocolate version is a nice twist on the original version!

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    Vietnamese Caramel Pork

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    - -
    - By:Nagi
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    - - - 371 Comments - -
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    - -
    - - Recipe v - Video v - - - Dozer v - - -
    - -

    This Vietnamese Pork recipe is an epic Vietnamese food speciality that’s easy to recreate in your own home. Slow cooked tender pork pieces in a sticky savoury-sweet glaze, Vietnamese Caramel Pork is a magical way to transform pork shoulder into something exotic and spectacular. And it’s SO easy!

    -

    Complete your Vietnamese banquet with fresh Vietnamese Rice Paper Rolls to start and a side of fluffy coconut rice. And don’t miss the chicken version – Vietnamese Coconut Caramel Chicken!

    -

    Vietnamese Caramel Pork is a simple, magical recipe - tender pork in a sweet savoury glaze and no hunting down unusual ingredients! www.recipetineats.com

    -

    Vietnamese Caramel Pork recipe

    -

    Vietnamese Caramel Pork is one of those gems that seem exotic, yet is unbelievably simple AND you can get everything you need at your local supermarket. The pork is braised until tender, and looks completely unimpressive until the last 5 minutes when it magically caramelises and turns into something that you’d pay serious $ for at a posh Asian restaurant.

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    It’s sweet yet savoury, and the pork is fork tender. It’s called Thit Kho To in Vietnamese, and it’s traditionally made with pork belly. Personally, I prefer making it with pork shoulder (butt) because I find pork belly too fatty.

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    I just realised – I call this “fork tender”, but I guess it’s more appropriate to say “chopstick tender”… 😂

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    Vietnamese Caramel Pork is a simple, magical recipe - tender pork in a sweet savoury glaze and no hunting down unusual ingredients! www.recipetineats.com

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    The secret ingredient – coconut WATER

    -

    There is one ingredient in Vietnamese Caramel Pork that you may not have in your pantry but is sold in all major supermarkets nowadays – coconut water. If you’re into healthy smoothies, you may well have some stashed away!!!

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    It’s not expensive, $2 – $3 depending on where you get it (Asian grocer stores are cheaper), and it’s essentially the “secret ingredient” for this recipe.

    -

    It doesn’t really taste like coconut, it’s sort of salty and sweet. Which makes it ideal to use as the broth for this recipe.

    -
    Substitute for coconut water?
    -

    Make it with coconut milk! I’ve tried it, and it’s great. A little saucier, a little sweeter, with a slight coconut flavour and smell that you don’t get in the traditional recipe. See the Vietnamese Coconut Caramel Chicken recipe which is made with coconut milk.

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    How to make this Vietnamese Pork

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    I promised you this is simple – and it really is, which you’ll see in the video. It goes down like this:

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      -
    1. Put brown sugar and water in a pot, bring to simmer to make a caramel;
      2. -
    2. Add pork, fish sauce*, garlic and eschallots**
      3. -
    3. Simmer for 1.5 hours until the pork is tender. Then magically, the pot of pale brown meat pieces in a murky liquid suddenly transforms into bronzed pieces of delectable, ultra tender pork that just melts in your mouth.
      4. -
    -

    * NO it will not taste fishy! It’s the Vietnamese version of soy sauce!
    -** French shallots, shallots, depending on where you live. The baby onions. 🙂

    -

    Vietnamese Caramel Pork is a simple, magical recipe - tender pork in a sweet savoury glaze and no hunting down unusual ingredients! www.recipetineats.com

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    How to serve Vietnamese Caramel Pork

    -

    Because the glaze has quite a strong flavour, I like to serve this with plain white rice. Steamed jasmine rice would be on point.

    -

    And for a fresh side, a crunchy Asian Slaw would be very fitting – and the fresh flavour will be great to balance the richness of the pork. Or toss steamed vegetables or a garden salad with this Asian Sesame Dressing or the Nuoc Cham in this Lemongrass chicken recipe.

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    “This Vietnamese pork recipe is a Vietnamese food speciality. One bite, and you’ll understand why!”

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    I love recipes like this. Forgiving, tastes exotic, kapow! flavours. It sounds and looks exotic, but the flavours are universally appealing.

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    Asian Food Lovers – this is for YOU! It’s an absolute ripper that I think you’ll love! – Nagi x

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    Get your Vietnamese fix!

    - -

    Vietnamese Caramel Pork is a simple, magical recipe - tender pork in a sweet savoury glaze and no hunting down unusual ingredients! www.recipetineats.com

    -

    Vietnamese Caramel Pork is a simple, magical recipe - tender pork in a sweet savoury glaze and no hunting down unusual ingredients! www.recipetineats.com

    -

    WATCH HOW TO MAKE IT

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    Vietnamese Caramel Pork recipe video!

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    Vietnamese Caramel Pork is a simple, magical recipe - tender pork in a sweet savoury glaze and no hunting down unusual ingredients! recipetineats.com
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    Vietnamese Caramel Pork

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    Author: Nagi
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    Prep: 10 mins
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    Cook: 1 hr 30 mins
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    Total: 1 hr 40 mins
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    Main
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    Vietnamese
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    4.96 from 99 votes
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    Servings4
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    Tap or hover to scale
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    Recipe VIDEO above. "Thit Kho To" - Tender pork in a sweet savoury glaze that has quite an intense flavour. Though made using coconut water as the broth, but it doesn't have a coconut flavour at all! It looks so unimpressive right up until the end when it magically transforms into sticky caramelised pork pieces! 
    -

    Ingredients

    • 1/2 cup / 100g brown sugar, tightly packed
    • 1 tbsp water
    • 1 kg / 2 lb pork shoulder (butt) or boneless skinless pork belly, cut into 3 cm / 1.2" pieces (Note 1a)
    • 1 1/4 cups / 375 ml coconut water (Note 1b)
    • 1 eschallot / shallot , very finely sliced (Note 2)
    • 2 garlic cloves , minced
    • 1 1/2 tbsp fish sauce
    • 1/4 tsp white pepper

    Garnishes:

    • Red chilli and finely sliced shallots/green onions
    -

    Instructions

    • Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.
    • Stir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer (I use medium heat on a weak stove, between medium and low on a strong stove).
    • Simmer for 1.5 hours, uncovered. Stir once or twice while cooking.
    • At around 1.5 hours, when the liquid has reduced down and the pork is tender, (see Note 3 if pork is not yet tender), the fat will separate (see video).
    • Stir and the pork will brown and caramelise in the fat.
    • Once the liquid is all gone and it's now stuck on the pork pieces, it's ready.
    • Serve over rice, garnished with fresh chilli and shallots. Simple pickled vegetables are ideal for a side because the fresh acidity pairs well with the rich pork.
    - -

    Recipe Notes:

    1b. Other proteins/cuts: This recipe is suitable for slow cooking cuts of pork like shoulder/butt and belly. Please don't try this with tenderloin or loin - it will be too dry, there is not enough fat in those cuts.
    -This recipe will also work great with beef - use slow cooking cuts like chuck, gravy beef and brisket. I don't think the flavours will work with lamb. And I've now shared the chicken version - Vietnamese Coconut Caramel Chicken (it's stickier / saucier).
    -1b. Coconut water is different from coconut milk. It's more like a whitish water, and it tastes salty / sweet, and not really of coconut at all. It's sold at supermarkets here in Australia in the drinks aisle - it's popular for "healthy" smoothies and the like, and costs $2 - $3 (Asian stores are cheaper).
    -This recipe does actually work great with coconut milk as well, and I've since shared a coconut milk version using chicken - Vietnamese Coconut Caramel Chicken.
    -2. Eschallots are also known as French shallots / French onions and look like small onions. Don't get too hung up on this - you can even use normal onions, finely chop 1/4 cup. 
    -3. PORK TENDERNESS: The variable in this recipe is the time it takes for the liquid to reduce down vs pork being tender. If your pork is not quite tender enough by the time the braising liquid is almost evaporated, just add 1/2 cup water and keep cooking.
    -4. Simple Pickled Vegetables: Use a carrot peeler to peel ribbons from 1 carrot. Slice 2 cucumbers. Place 1/2 cup rice vinegar (or cider vinegar), 1/4 tsp salt and 1 tbsp white sugar in a bowl, stir. Add carrot and cucumber, stir.  Set aside for 20 minutes until the vegetables soften then drain. Coriander/cilantro and mint are great additions to a simple pickled veg like this. Serve with pork.
    -5. Adapted from various recipes from Vietnamese cookbooks and this one from Luke Nguyen SBS Food (I found the liquid ratio too high).
    -6. QUICK VERSION: Here is a quick version inspired by this recipe that I have shared using pork mince (ground pork) -> Vietnamese Caramelised Pork Bowls.
    -7. The calories in the table below are overstated because it assumes all the fat in the pork shoulder is consumed but there is fat left in the pot after serving.
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    Nutrition Information:

    Serving: 365gCalories: 727cal (36%)
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    Keywords: Vietnamese caramel pork, Vietnamese pork recipe
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    DON’T MISS…..

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    The chicken version made with coconut milk – Vietnamese Coconut Caramel Chicken!

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    Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! www.recipetineats.com

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    - 371 Comments

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      - Ru says

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      Do you need to cut the pork shoulder up in pieces? Can I just make the caramel and then put it all into a slow cooker with the pork shoulder whole and let it cook within the slow cooker on low or high for 2.5 hours?

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      Could I use pork country style ribs for this? They’re just pretrimmed chunks of pork shoulder.

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      - Myra says

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      5 stars
      -This is soooo delicious. I partnered it with white rice and your asian slaw. My 16 year old son cannot stop giving compliment on the combo.

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      Thank you, Nagi, for sharing all your delicious recipes.

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      Dozer is super cute!!!

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      - Chris says

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      Made this tonight with pork belly and it was very very good. Loved the transition from simmering grey sloppy not very appetising stuff to dark, glistening mouthwatering chunks. I’ve been given permission to make this one again!

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      - Lynda Finn says

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      Many years ago I learned how to cook what I called ‘Viet-namese posrk from a lady I love very much. It was my favourite but when I moved to New Zealand (from the UK) I stayed in touch but lost my recie notes. I’m hoping that this Caramel Pork recipe, which is cooking as I write this, is going to be Tuyet Van’s dish.
      -Thank you so very much 🙂

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      - Montserrat says

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      5 stars
      -Hi Nagi,

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      I made this succulent recipe yesterday night with the Asian slow salad. No words can justify just how delicious both of these dishes are. we cooked the pork for the full 1-1/2 hours as you suggested and true to your word the meat was so succulent. the sweet Caramel coating is mouth watering and the salad complimented this dish to perfection. No exaggeration, it was the tastiest salad we have ever eaten.
      -We had seconds tonight! 🙂
      -Thank you once more!

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      - Lynda Finn says

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      In the 70’s I met a wonderful Viet-namese family, with whom I’m still in touch, although we now live at opposite ends of the world. One of the dishes they taught me was this glorious caramelised pork belly but until 2-3 years ago, I couldn’t get coconot water where I lived and it never tastedquite right.
      -Now I can and finally, at last and to my great delight, I’m going to be able to make Dang Tuyet Van’s authentic recipe. Thank you SO much. xxxx I’ve waited a long time for this 🙂

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      - Vicky says

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      I used only 85g of brown sugar and it still turned out way too sweet. Put in juice of half a lemon to counteract the sugar , some soy sauce, Thai chillies and about 2 cups of water and let it simmer till the sauce thickened. Turned out quite good but still a tad sweet for our taste.

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      - Jacqui says

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      Hi Nagi
      -I’m salivating…just like Dozer!!
      -Would pork rashers be too fatty?
      -They’re trimmed a little, but I’m thinking they’re similar to belly, so it should work??
      -Thanks for your wit and epic recipes
      -Many thanks jacqui

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      - KATRIN ARBUCKLE says

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      Hi Nagi, does this dish reheat well? I want to take to an international food night and will have to make at home first.

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        - Nagi says

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        Hi Katrin, yes it does – I usually just microwave to reheat and it’s just as good 🙂 N x

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      - Rebecca says

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      I discovered you only a few months ago and now it seems that every time I Google search for any recipe, the top response is always one of yours. I’ve already made your recipes for Thai red curry with chicken, wild rice salad, laksa noodle soup, Greek chicken gyros, rissoles, and Vietnamese rice paper rolls. Tonight I’ll be making this and I’m confident it will be as delicious as every other recipe of yours! I think yours have become my new favourite go-to recipes. Keep it up, I’m loving your work!

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      - Shania says

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      Hi, Nagi. I can’t wait to make this recipe. Since it’s not as saucy, would you recommend a sauce I can make kn the side that pairs well and is a bit spicy? Thank you in advance.

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      - Ruth says

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      Such an easy recipe and so delicious! I cut up a piece of pork scotch roast and it cooked up very tender. Another keeper. Thanks Nagi.

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      - Natascha says

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      Thank you so much for this delicious and simple recipe! It was my first attempt at Vietnamese pork and my husband was so happy with it, he said it was better than his favorite restaurant! I made your Asian slaw to go with it, and it was a great pairing.

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      - Cecilia says

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      5 stars
      -Really great recipe! It’s a hit at my house. I use pork shoulder with cartilage since we love slow cooking it until the meat falls off the bone. I also used coconut soda since we just have that handy at home. The recipe is super delicious and we make it often! :]

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      - Al says

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      Just made this tonight for my folks and it was fantastic. The line “pale brown meat pieces in a murky liquid suddenly transforms into bronzed pieces of delectable” was perfectly described 🙂 Thanks for the recipe.

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      Al

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    Vietnamese Caramel Pork

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    This Vietnamese Pork recipe is an epic Vietnamese food speciality that’s easy to recreate in your own home. Slow cooked tender pork pieces in a sticky savoury-sweet glaze, Vietnamese Caramel Pork is a magical way to transform pork shoulder into something exotic and spectacular. And it’s SO easy!

    +

    Complete your Vietnamese banquet with fresh Vietnamese Rice Paper Rolls to start and a side of fluffy coconut rice. And don’t miss the chicken version – Vietnamese Coconut Caramel Chicken!

    +

    Vietnamese Caramel Pork is a simple, magical recipe - tender pork in a sweet savoury glaze and no hunting down unusual ingredients! www.recipetineats.com

    +

    Vietnamese Caramel Pork recipe

    +

    Vietnamese Caramel Pork is one of those gems that seem exotic, yet is unbelievably simple AND you can get everything you need at your local supermarket. The pork is braised until tender, and looks completely unimpressive until the last 5 minutes when it magically caramelises and turns into something that you’d pay serious $ for at a posh Asian restaurant.

    +

    It’s sweet yet savoury, and the pork is fork tender. It’s called Thit Kho To in Vietnamese, and it’s traditionally made with pork belly. Personally, I prefer making it with pork shoulder (butt) because I find pork belly too fatty.

    +

    I just realised – I call this “fork tender”, but I guess it’s more appropriate to say “chopstick tender”… 😂

    +

    Vietnamese Caramel Pork is a simple, magical recipe - tender pork in a sweet savoury glaze and no hunting down unusual ingredients! www.recipetineats.com

    +

    The secret ingredient – coconut WATER

    +

    There is one ingredient in Vietnamese Caramel Pork that you may not have in your pantry but is sold in all major supermarkets nowadays – coconut water. If you’re into healthy smoothies, you may well have some stashed away!!!

    +

    It’s not expensive, $2 – $3 depending on where you get it (Asian grocer stores are cheaper), and it’s essentially the “secret ingredient” for this recipe.

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    It doesn’t really taste like coconut, it’s sort of salty and sweet. Which makes it ideal to use as the broth for this recipe.

    +
    Substitute for coconut water?
    +

    Make it with coconut milk! I’ve tried it, and it’s great. A little saucier, a little sweeter, with a slight coconut flavour and smell that you don’t get in the traditional recipe. See the Vietnamese Coconut Caramel Chicken recipe which is made with coconut milk.

    +

    How to make this Vietnamese Pork

    +

    I promised you this is simple – and it really is, which you’ll see in the video. It goes down like this:

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      Put brown sugar and water in a pot, bring to simmer to make a caramel;

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    2. +

      Add pork, fish sauce*, garlic and eschallots**

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    3. +

      Simmer for 1.5 hours until the pork is tender. Then magically, the pot of pale brown meat pieces in a murky liquid suddenly transforms into bronzed pieces of delectable, ultra tender pork that just melts in your mouth.

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    +

    * NO it will not taste fishy! It’s the Vietnamese version of soy sauce!
    +** French shallots, shallots, depending on where you live. The baby onions. 🙂

    +

    Vietnamese Caramel Pork is a simple, magical recipe - tender pork in a sweet savoury glaze and no hunting down unusual ingredients! www.recipetineats.com

    +

    How to serve Vietnamese Caramel Pork

    +

    Because the glaze has quite a strong flavour, I like to serve this with plain white rice. Steamed jasmine rice would be on point.

    +

    And for a fresh side, a crunchy Asian Slaw would be very fitting – and the fresh flavour will be great to balance the richness of the pork. Or toss steamed vegetables or a garden salad with this Asian Sesame Dressing or the Nuoc Cham in this Lemongrass chicken recipe.

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    “This Vietnamese pork recipe is a Vietnamese food speciality. One bite, and you’ll understand why!”

    +

    I love recipes like this. Forgiving, tastes exotic, kapow! flavours. It sounds and looks exotic, but the flavours are universally appealing.

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    Asian Food Lovers – this is for YOU! It’s an absolute ripper that I think you’ll love! – Nagi x

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    Get your Vietnamese fix!

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    Vietnamese Caramel Pork is a simple, magical recipe - tender pork in a sweet savoury glaze and no hunting down unusual ingredients! www.recipetineats.com

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    Vietnamese Caramel Pork is a simple, magical recipe - tender pork in a sweet savoury glaze and no hunting down unusual ingredients! www.recipetineats.com

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    WATCH HOW TO MAKE IT

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    Vietnamese Caramel Pork is a simple, magical recipe - tender pork in a sweet savoury glaze and no hunting down unusual ingredients! recipetineats.com
    +

    Vietnamese Caramel Pork

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    Author: Nagi
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    Prep: 10 minutes
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    Cook: 1 hour 30 minutes
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    Total: 1 hour 40 minutes
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    Main
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    Vietnamese
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    4.93 from 157 votes
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    Servings4
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    Tap or hover to scale
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    Recipe VIDEO above. "Thit Kho To" - Tender pork in a sweet savoury glaze that has quite an intense flavour. Though made using coconut water as the broth, but it doesn't have a coconut flavour at all! It looks so unimpressive right up until the end when it magically transforms into sticky caramelised pork pieces! 
    +

    Ingredients

    • 1/2 cup / 100g brown sugar, tightly packed
    • 1 tbsp water
    • 1 kg / 2 lb pork shoulder (butt) or boneless skinless pork belly, cut into 3 cm / 1.2" pieces (Note 1a)
    • 1.5 cups / 375 ml coconut water (Note 1b)
    • 1 eschallot / shallot , very finely sliced (Note 2)
    • 2 garlic cloves , minced
    • 1 1/2 tbsp fish sauce
    • 1/4 tsp white pepper

    Garnishes:

    • Red chilli and finely sliced shallots/green onions
    +

    Instructions

    • Place sugar and water in a large pot over medium heat. Stir, then when it bubbles and the sugar is melted (it looks like caramel), add the rest of the ingredients.
    • Stir, then adjust the heat so it is simmering fairly energetically. Not rapidly, not a slow simmer (I use medium heat on a weak stove, between medium and low on a strong stove).
    • Simmer for 1.5 hours, uncovered. Stir once or twice while cooking.
    • At around 1.5 hours, when the liquid has reduced down and the pork is tender, (see Note 3 if pork is not yet tender), the fat will separate (see video).
    • Stir and the pork will brown and caramelise in the fat.
    • Once the liquid is all gone and it's now stuck on the pork pieces, it's ready.
    • Serve over rice, garnished with fresh chilli and shallots. Simple pickled vegetables are ideal for a side because the fresh acidity pairs well with the rich pork.
    + +

    Recipe Notes:

    1b. Other proteins/cuts: This recipe is suitable for slow cooking cuts of pork like shoulder/butt and belly. Please don't try this with tenderloin or loin - it will be too dry, there is not enough fat in those cuts.
    +This recipe will also work great with beef - use slow cooking cuts like chuck, gravy beef and brisket. I don't think the flavours will work with lamb. And I've now shared the chicken version - Vietnamese Coconut Caramel Chicken (it's stickier / saucier).
    +1b. Coconut water is different from coconut milk. It's more like a whitish water, and it tastes salty / sweet, and not really of coconut at all. It's sold at supermarkets here in Australia in the drinks aisle - it's popular for "healthy" smoothies and the like, and costs $2 - $3 (Asian stores are cheaper).
    +This recipe does actually work great with coconut milk as well, and I've since shared a coconut milk version using chicken - Vietnamese Coconut Caramel Chicken.
    +2. Eschallots are also known as French shallots / French onions and look like small onions. Don't get too hung up on this - you can even use normal onions, finely chop 1/4 cup. 
    +3. PORK TENDERNESS: The variable in this recipe is the time it takes for the liquid to reduce down vs pork being tender. If your pork is not quite tender enough by the time the braising liquid is almost evaporated, just add 1/2 cup water and keep cooking.
    +4. Simple Pickled Vegetables: Use a carrot peeler to peel ribbons from 1 carrot. Slice 2 cucumbers. Place 1/2 cup rice vinegar (or cider vinegar), 1/4 tsp salt and 1 tbsp white sugar in a bowl, stir. Add carrot and cucumber, stir.  Set aside for 20 minutes until the vegetables soften then drain. Coriander/cilantro and mint are great additions to a simple pickled veg like this. Serve with pork.
    +5. Adapted from various recipes from Vietnamese cookbooks and this one from Luke Nguyen SBS Food (I found the liquid ratio too high).
    +6. QUICK VERSION: Here is a quick version inspired by this recipe that I have shared using pork mince (ground pork) -> Vietnamese Caramelised Pork Bowls.
    +7. The calories in the table below are overstated because it assumes all the fat in the pork shoulder is consumed but there is fat left in the pot after serving.
    + +
    + +
    + +

    Nutrition Information:

    Serving: 365gCalories: 727cal (36%)
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    Keywords: Vietnamese caramel pork, Vietnamese pork recipe
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    Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.
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    DON’T MISS…..

    +

    The chicken version made with coconut milk – Vietnamese Coconut Caramel Chicken!

    +

    Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! www.recipetineats.com

    +
    +

    LIFE OF DOZER

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    Still his favourite toy. I swear, I can feel the attitude reverberating off him every time I see him bounding around in the backyard with this toy.

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      + Shea says

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      5 stars
      +Agree – worth the wait. Looks pretty awful until you’re nearly there but turns out great. I used boneless pork leg (cut the skin off) and it was perfect.

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      + Megan Bayfo says

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      had my first Nagi fail tonight :(. I’ve made dozens of recipes (including this one! twice!) from both the website and own the cookbook, and they’ve all been spectacular. Tonight we had some leftover pork belly that needed urgent cooking, so I decided to make one of my favs – this caramel pork. Previously, I’ve always used shoulder.

      +

      Followed the recipe exactly, used the same pan I’ve used making this twice before – aaaaaaaaaaand………..disgusting 🙁 my partner pinpointed the issue – so much fat comes out of pork belly that essentially at the end the meat & ‘sauce’ is deep frying itself and burnt horribly. The heat was med-low, again as I always do, but it was just awful. Obviously you’re supposed to have a little burn-y caramelization, but this was nasty.

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      will I make it again? Absolutely, it was gorgeous the other times I made it. Will I warn every person who reads the comment section never ever ever use pork belly – YUP. You probably wouldn’t anyway, it’s too expensive, but just in case you’re ever tempted as a way to use leftovers – DON’T!!

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      + Debbie says

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      5 stars
      +As a lot of other commenters have said, this recipe smelt quite bad for a good while and did not look appetising BUT the transformation in the last 5 minutes is absolutely amazing! Watching the pork caramelise and become sticky and gooey was when I started to look forward to eating it! Plus this recipe as a whole is super easy to make.

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      + Be Wolkenmuth says

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      5 stars
      +Hi! I made this tonight and it was delicious. It’s so good when you add hard boiled eggs five min before it’s done. I green up eating this.

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    5. + +
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    6. + +
      7. + +
    7. +
      + + +
      +

      + Maria says

      + +

      + +
      + +

      5 stars
      +Made this tonight and it blew my family away. It was so tender and like the recipe says, it a big question mark until the last few minutes when the magic happens. Definitely will be making this again.

      +
      + +
      Reply
      + +
      +
      8. + +
    8. +
      + + +
      +

      + Tanya says

      + +

      + +
      + +

      5 stars
      +I used pork collar, the fat parts are divine tho the lean parts are too dry. Will try fatter cut next time. Love the recipe and love your cookbook!!!

      +
      + +
      Reply
      + +
      +
      9. + +
    9. + +
      10. + +
    10. +
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      +

      + Ginger Mills says

      + +

      + +
      + +

      5 stars
      +Hi Nagi! As always, you did not disappoint with this recipe. This has shot up to the top of our go-to list. Any suggestions we should follow on doubling the recipe for company?

      +
      + +
      Reply
      + +
      +
      11. + +
    11. +
      + + +
      +

      + Mark r says

      + +

      + +
      + +

      5 stars
      +Followed step by step an turned out perfectly, however did add some grated ginger at start!

      +
      + +
      Reply
      + +
      +
      12. + +
    12. +
      + + +
      +

      + Ginger says

      + +

      + +
      + +

      5 stars
      +Nagi, you never disappoint. This recipe was amazing. I made it exactly as it was written and will make a lot more. So savory and delicious. If I could give it 10 stars, I would. Thank you!

      +
      + +
      Reply
      + +
      +
      13. + +
    13. +
      + + +
      +

      + Amy G says

      + +

      + +
      + +

      5 stars
      +This dish turned out exactly as I was hoping- sweet, savory, and oh-so-tender! Paired with some broccoli and garlic rice, it was a meal enjoyed by my whole family!

      +
      + +
      Reply
      + +
      +
      14. + +
    14. + + +
      15. + +
    15. +
      + + +
      +

      + Linda says

      + +

      + +
      + +

      4 stars
      +The flavor of this was amazing.. It did take longer than 1.5 hours for the liquid to cook off and wasn’t quite what I would consider caramelized but the pork was tender and flavorful.

      +
      + +
      Reply
      + +
      +
      16. + +
    16. +
      + + +
      +

      + Karen Boyd says

      + +

      + +
      + +

      I cooked the Vietnamese Carmelized Pork recipe for the first time two days ago and we all LOVED it!! I could not get over how tender the pork was after all that time simmering. It is another one of your freakin’ amazing recipes – and so easy to put together! Thank you for another spectacular dinner choice!

      +
      + +
      Reply
      + +
      +
      17. + +
    17. +
      + + +
      +

      + bella says

      + +

      + +
      + +

      5 stars
      +Hi Nagi,
      +I made this recipe low carb / keto by replacing sugar with 1 tsp of ketchup Manis. Was delicious, just a hint of sweetness. Love your recipes. I can make most things by eliminating the sugar and it still tastes good. In this case it did need just a little sweetness to keep true to the recipe. Cheers Bella

      +
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      Reply
      + +
      +
      18. + +
    18. +
      + + +
      +

      + Chels says

      + +

      + +
      + +

      5 stars
      +Obsessed with this pork, holy moly. Served with rice and a side of sesame ginger garlic veggies from your (incredible) cook book. Thanks a bunch, Nagi

      +
      + +
      Reply
      + +
      +
      19. + +
    19. +
      + + +
      +

      + Megan says

      + +

      + +
      + +

      5 stars
      +omg, everyone needs to make this recipe…yesterday. like others, I was a little skeptical while cooking evfen by the time the sauce was more gravy (~20 minutes to go), I could tell it was going to be amazing. In fact, I was tempted to leave it saucy (which tasted absolutely delicious) but decided to keep going as the recipe intended, and I’m so glad I did. It tastes like some grilled magical delight straight from the brazier of a top restaurant.

      +

      The recipe is incredibly simple with astoundingly few ingredients, but wow it’s incredible. I think it’s one of the few times I haven’t added a single thing (or quantity) to a savoury recipe.

      +

      I served it with a quick-pickled carrots & shallots mixture and sauteed cauliflower rice, garnished with green onion & cilantro. I’m already plotting cutting up the rest of the large pork shoulder this came from to make another batch to top my work lunch salads all week.

      +
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      Reply
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      20. + +
    20. +
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      + Theany says

      + +

      + +
      + +

      Thank you Nagi for another hit, I made this last week it is soooo good, I’ve followed the instructions to the T and nothing to see nothing impressive up until the last 5 minutes when magical happened and looks as good as it tastes, this is a keeper. Thx

      +
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      Reply
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    Published: · Updated: by · 57 Comments

    Easy Char Siu (Chinese BBQ pork, 叉烧)

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    -
    Jump to Recipe
    -

    Aromatic, smoky, savoury & a little sweet, Cantonese classic dish Char Siu (Chinese BBQ pork) is one of the tastiest ways to roast pork. Try my easy recipe!

    - - - -
    Sliced Char Siu, Chinese BBQ Pork
    - - - -

    Chinese cooking seldom involves an oven, but there are exceptions, such as Char Siu (叉烧), the signature dish of Cantonese cuisine. Today I’m sharing an easy version of this delicacy that tastes as good as what you get from restaurants.

    - - - -

    What is Char Siu

    - - - -

    Char Siu (叉烧), also knows as Chinese BBQ pork, is a type of roasted pork originating from Cantonese cuisine. Traditionally, the marinated pork is skewered with long forks and roasted in an oven or over an open fire. That’s where its Chinese name Char/叉 (fork) Siu/烧 (roast) comes from.

    - - - -

    Having an aromatic, sweet, savoury and smoky flavour, Char Siu can be enjoyed on its own, as the centrepiece of a multi-course meal, or with some staple food forming an all-in-one dish, such as Char Siu Rice (叉烧饭), Char Siu Noodles (叉烧面) and Char Siu Bao (叉烧包).

    - - - -
    -
    Two pieces of Char Siu, Chinese BBQ pork
    - - - -

    The cooking procedure

    - - - -

    Char Siu may look like a sophisticated dish to cook. It actually involves very simple procedures. There are no special skills required (unlike dumpling folding or noodle pulling). Once you’ve got all the ingredients in hand, what you need to do is simply follow the temperature and timing instructions. Here is the summary of the process:

    - - - -
    1. Mix all the ingredients for the marinade.
    2. Marinate the pork overnight in the fridge.
    3. Roast the meat on a wire rack in the oven. Take out about halfway to flip over and brush more marinade.
    4. Towards the end, brush the honey mixture then roast under higher temperature for a short while to produce a nice glaze.
    -
    - - - -
    -

    How to choose the pork cut

    - - - -
    Two pieces of pork shoulder steak
    - - - -

    According to traditional recipes, Méi Tóu Róu/梅头肉 is the ideal cut of pork for Char Siu. It refers to boneless pork shoulder (aka pork butt/Boston butt) which comes from the upper part of the shoulder from the front leg of the pig. This part of pork has a small amount of fat so it’s not as lean as pork fillet yet not as fatty as pork belly.

    - - - -

    For my recipe, I use pork shoulder steaks which are boneless and thin. It takes less time to cook than chunkier pieces. Also, I find that the marinade penetrates more easily thus the cooked Char Siu becomes tastier.

    -
    - - - -
    -

    How to make the marinade

    - - - -

    The ingredient list

    - - - -
    Marinade ingredients for Chinese BBQ pork
    - - - -

    Here comes the most important part of Char Siu making: marinate the pork with a well-balanced sauce. I’ve tested several different mixtures and finally decided to share the following one with you.

    - - - -
    • Char Siu sauce is a key ingredient. I use Lee Kum Kee (李锦记) Char Siu sauce which is widely available in Chinese/Asian stores. 
    • Oyster sauce adds a hint of seafood umami taste.
    • Light soy sauce
    • Chinese five-spice powder enhances the depth of the flavour.
    • Garlic & ginger provide an extra kick. 
    • Chilli powder is entirely optional. It’s not called for in traditional recipes but purely my personal preference. I highly recommend it if you usually eat spicy food. It provides a hint of spiciness which balances the sweetness of Char Siu.
    -
    - - - -
    -

    Make the meat red

    - - - -

    You might have noticed that my Char Siu doesn’t have the reddish colour that you usually see on shop/restaurant bought one. If you are after that particular look, please feel free to add a little colouring agent to the marinade. You may use either red yeast powder/红曲粉 or regular red food colouring.

    - - - -

    Let the flavour penetrate

    - - - -
    Marinate pork in a plastic bag.
    - - - -

    To achieve the best taste, you need to make sure that the flavour of the sauce penetrates into the meat as much as possible. Here are two tips:

    - - - -
    • Use a resealable plastic bag. Put the meat inside. Add all the ingredients for the marinade. Squeeze out the air and seal the bag. Rub the bag with your fingers to make sure every part of the meat is in touch with the sauce. Keep in the fridge.
    • Leave to marinate overnight. I usually prepare the marinade in the evening, then roast the meat the next day for dinner. Alternatively, you may start marinating in the morning and cook in the evening.
    -
    - - - -
    -

    How to roast in the oven

    - - - -

    Use a wire rack

    - - - -

    Marinated pork needs to be roasted on a wire rack so that it can be cooked evenly. Also, the excess sauce/juice can drip off freely during roasting. It’s important to have some water underneath to collect the drippings thus prevent smoking/burning. Here are two options:

    - - - -
    • Use a baking tray with a wire rack placed inside. Fill the tray with hot water (lower than the rack) then put the pork on the rack (as shown in the image below).
    • Alternatively, place a tray filled with hot water at the bottom of the oven. Then place the meat on the middle rack of the oven.
    - - - -

    Brushing marinade on pork

    -
    - - - -
    -

    Temperature & timing

    - - - -

    Now it’s time to roast the meat in the oven. It takes me a little over 30 mins from start to finish. Let’s break down the entire process into four stages:

    - - - -
    1. The first 15 mins. Roast at 425°F/220°C/Fan 200°C. I highly recommend you use the fan-assisted function if available. It’s more efficient and cooks more evenly.
    2. A future 10 mins. Take the meat out and flip it over. Brush some marinade then put back to the oven. Remain the same temperature.
    3. 5 mins at a higher temperature. Turn the oven up to 460°F/240°C/Fan 220°C. Take the meat out and brush with the honey and marinade mixture. Put back to the oven.
    4. The final 3 mins. Brush the honey mixture on the other side of the meat. Roast for 3 mins at high temperature. 
    - - - -

    Brushing marinade on roasted Char Siu

    -
    - - - -
    -

    Watch & adjust

    - - - -

    It worth noting that the roasting time may vary slightly since different ovens perform differently. The weight and size of the meat would also affect the required cooking time. Use my instructions as a general guide. Be attentive at your first attempt, check the colour change and adjust the time accordingly (It’s normal to have a little char around the edge of the meat).

    - - - -
    Chinese BBQ pork, Char siu
    -
    - - - -
    -

    How to serve Char Siu

    - - - -

    After you take the Char Siu out of the oven, leave it to rest for 5 mins or so before slicing (trim off the charred edges if you wish). Serve it warm with your preferred accompaniment. I have a few serving ideas:

    - - - -
    • Serve with a bowl of plain rice along with lightly stir-fried or blanched vegetable.
    • Use it as filling for Char Siu Bao (see image below).
    - - - -
    A Chinese BBQ pork bun torn in halves
    - - - - - - - -
    Singapore Rice Noodles
    - - - -

    I usually retain the leftover marinade. It can be heated then used in several different ways: Pour it over Char Siu rice, mix with noodles, season some vegetable stir-fries, or use it as a soup base.

    -
    - - - -
    -

    Other pork recipes

    - - - -

    I have some other pork-based classic Chinese dishes on the blog. Check them out if you are interested:

    - - - - -
    - - -
    Sliced Chinese BBQ Pork
    - - -
    -
    -

    Easy Char Siu (Chinese BBQ pork, 叉烧)

    -
    -
    -
    Aromatic, smoky, savoury & a little sweet, Cantonese classic dish Char Siu (Chinese BBQ pork) is one of the tastiest ways to roast pork.
    -
    Author: Wei Guo
    -
    - -
    - Print - Pin - Rate -
    -
    Course: Main Course
    Cuisine: Chinese
    - -
    - -
    Prep: 5 minutes
    Cook: 35 minutes
    Total: 40 minutes
    -
    Servings: 3 servings
    - - - - - - - - -
    - - - -

    Ingredients

    • 2 pork shoulder steaks (aka pork butt) - about 350g/12oz, see note 1

    For the marinade

    • 4 tablespoon Char Siu sauce - see note 2
    • 1 tablespoon oyster sauce
    • ½ tablespoon light soy sauce
    • ¼ teaspoon Chinese five-spice powder
    • 4 cloves garlic, finely sliced
    • 5 slices ginger
    • ½ teaspoon chilli powder - optional, see note 4

    You also need

    • 2 teaspoon honey
    - - - -
    -
    5 Secrets of Authentic Chinese CookingGet the guide for FREE
    - -
    - - -

    Instructions

    Marinate the meat

    • Put pork steaks in a resealable plastic bag. Add all the ingredients for the marinade.
    • Squeeze out air then seal the bag. Rub around for an even coating. Store in the fridge for at least 6 hours (ideally overnight).
    • Take the meat out of the bag right before roasting. Keep the marinade for later use.

    Prepare for roasting

    • Preheat the oven at 425°F/220°C/Fan 200°C.
    • If using a baking tray with a wire rack that fits inside, fill the tray with hot water (lower than the rack) and put the steak on the rack. Place the tray in the middle of the oven.
    • Alternatively, place a large tray with hot water at the bottom of the oven. Then place the steak on the middle rack of the oven.

    Roast & brush (see note 5)

    • Leave the meat to roast for 15 mins. Take out and flip it over. Brush some marinade then put back into the oven (Make sure there is always enough water in the tray).
    • Cook for a further 10 mins. While waiting, mix 2 teaspoons of honey with 2 teaspoons of the marinade.
    • Then increase the oven temperature to 460°F/240°C/Fan 220°C. Take out the meat. Brush with the honey mixture.
    • Put back into the oven for 5 mins. Then brush the other side with the honey mixture. Roast for a final 3 mins.

    Serve

    • Leave the meat to rest for 5 mins then slice and serve it in your preferred way.
    • You may also heat up the remaining marinade (remove the garlic & ginger) then serve it as a sauce, a soup base, or a noodle seasoning, etc.
    - - -

    NOTES

    1. Pork choices. The ideal cut of pork should have a small amount of fat for a moist taste. Pork shoulder steak (aka pork butt) is a great choice. You may use other cuts, e.g. pork belly if you prefer.
    - 2. Char Siu sauce. I use the Char Siu sauce from Lee Kum Kee/李锦记. It’s widely available in Chinese/Asian supermarkets. 
    -3. The use of colouring. Shop/restaurant bought Char Siu usually look quite red as colouring agents are added to the marinade. Please feel free to do so if you are after that particular look. You may use either red yeast powder/红曲粉 or regular red food colouring.
    - 4. Chilli powder is entirely optional as it’s not called for in traditional recipes. It’s purely my personal preference as I like a hint of spiciness which balances the sweetness of Char Siu.
    -5. Cooking time. Depending on the performance of your oven and the thickness of your pork pieces, you might need to adjust the cooking time a little. Be attentive to avoid burning if this is your first time trying this recipe.
    -
    -

    NUTRITION

    Serving: 1 serving | Calories: 419 kcal
    -
    -
    - - - -
    Cooked this recipe?Show me your dish or ask me questions @red.house.spice
    -
    -
    - - - - - - - - - - - - - - -

    NUTRITION DISCLOSURE: Nutritional information on this website is provided as a courtesy to readers. It should be considered estimates. Please use your own brand nutritional values or your preferred nutrition calculator to double check against our estimates.

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    Published: · Updated: by · 59 Comments

    Easy Char Siu (Chinese BBQ pork, 叉烧)

    +
    +
    +
    Jump to Recipe
    +

    Aromatic, smoky, savoury & a little sweet, Cantonese classic dish Char Siu (Chinese BBQ pork) is one of the tastiest ways to roast pork. Try my easy recipe!

    + + + +
    Sliced Char Siu, Chinese BBQ Pork
    + + + +

    Chinese cooking seldom involves an oven, but there are exceptions, such as Char Siu (叉烧), the signature dish of Cantonese cuisine. Today I’m sharing an easy version of this delicacy that tastes as good as what you get from restaurants.

    + + + +

    What is Char Siu

    + + + +

    Char Siu (叉烧), also knows as Chinese BBQ pork, is a type of roasted pork originating from Cantonese cuisine. Traditionally, the marinated pork is skewered with long forks and roasted in an oven or over an open fire. That’s where its Chinese name Char/叉 (fork) Siu/烧 (roast) comes from.

    + + + +

    Having an aromatic, sweet, savoury and smoky flavour, Char Siu can be enjoyed on its own, as the centrepiece of a multi-course meal, or with some staple food forming an all-in-one dish, such as Char Siu Rice (叉烧饭), Char Siu Noodles (叉烧面) and Char Siu Bao (叉烧包).

    + + + +
    +
    Two pieces of Char Siu, Chinese BBQ pork
    + + + +

    The cooking procedure

    + + + +

    Char Siu may look like a sophisticated dish to cook. It actually involves very simple procedures. There are no special skills required (unlike dumpling folding or noodle pulling). Once you’ve got all the ingredients in hand, what you need to do is simply follow the temperature and timing instructions. Here is the summary of the process:

    + + + +
    1. Mix all the ingredients for the marinade.
    2. Marinate the pork overnight in the fridge.
    3. Roast the meat on a wire rack in the oven. Take out about halfway to flip over and brush more marinade.
    4. Towards the end, brush the honey mixture then roast under higher temperature for a short while to produce a nice glaze.
    +
    + + + +
    +

    How to choose the pork cut

    + + + +
    Two pieces of pork shoulder steak
    + + + +

    According to traditional recipes, Méi Tóu Róu/梅头肉 is the ideal cut of pork for Char Siu. It refers to boneless pork shoulder (aka pork butt/Boston butt) which comes from the upper part of the shoulder from the front leg of the pig. This part of pork has a small amount of fat so it’s not as lean as pork fillet yet not as fatty as pork belly.

    + + + +

    For my recipe, I use pork shoulder steaks which are boneless and thin. It takes less time to cook than chunkier pieces. Also, I find that the marinade penetrates more easily thus the cooked Char Siu becomes tastier.

    +
    + + +
    +

    How to make the marinade

    + + + +

    The ingredient list

    + + + +
    Marinade ingredients for Chinese BBQ pork
    + + + +

    Here comes the most important part of Char Siu making: marinate the pork with a well-balanced sauce. I’ve tested several different mixtures and finally decided to share the following one with you.

    + + + +
    • Char Siu sauce is a key ingredient. I use Lee Kum Kee (李锦记) Char Siu sauce which is widely available in Chinese/Asian stores. 
    • Oyster sauce adds a hint of seafood umami taste.
    • Light soy sauce
    • Chinese five-spice powder enhances the depth of the flavour.
    • Garlic & ginger provide an extra kick. 
    • Chilli powder is entirely optional. It’s not called for in traditional recipes but purely my personal preference. I highly recommend it if you usually eat spicy food. It provides a hint of spiciness which balances the sweetness of Char Siu.
    +
    + + + +
    +

    Make the meat red

    + + + +

    You might have noticed that my Char Siu doesn’t have the reddish colour that you usually see on shop/restaurant bought one. If you are after that particular look, please feel free to add a little colouring agent to the marinade. You may use either red yeast powder/红曲粉 or regular red food colouring.

    + + + +

    Let the flavour penetrate

    + + + +
    Marinate pork in a plastic bag.
    + + + +

    To achieve the best taste, you need to make sure that the flavour of the sauce penetrates into the meat as much as possible. Here are two tips:

    + + + +
    • Use a resealable plastic bag. Put the meat inside. Add all the ingredients for the marinade. Squeeze out the air and seal the bag. Rub the bag with your fingers to make sure every part of the meat is in touch with the sauce. Keep in the fridge.
    • Leave to marinate overnight. I usually prepare the marinade in the evening, then roast the meat the next day for dinner. Alternatively, you may start marinating in the morning and cook in the evening.
    +
    + + + +
    +

    How to roast in the oven

    + + + +

    Use a wire rack

    + + + +

    Marinated pork needs to be roasted on a wire rack so that it can be cooked evenly. Also, the excess sauce/juice can drip off freely during roasting. It’s important to have some water underneath to collect the drippings thus prevent smoking/burning. Here are two options:

    + + + +
    • Use a baking tray with a wire rack placed inside. Fill the tray with hot water (lower than the rack) then put the pork on the rack (as shown in the image below).
    • Alternatively, place a tray filled with hot water at the bottom of the oven. Then place the meat on the middle rack of the oven.
    + + + +

    Brushing marinade on pork

    +
    + + + +
    +

    Temperature & timing

    + + + +

    Now it’s time to roast the meat in the oven. It takes me a little over 30 mins from start to finish. Let’s break down the entire process into four stages:

    + + + +
    1. The first 15 mins. Roast at 425°F/220°C/Fan 200°C. I highly recommend you use the fan-assisted function if available. It’s more efficient and cooks more evenly.
    2. A future 10 mins. Take the meat out and flip it over. Brush some marinade then put back to the oven. Remain the same temperature.
    3. 5 mins at a higher temperature. Turn the oven up to 460°F/240°C/Fan 220°C. Take the meat out and brush with the honey and marinade mixture. Put back to the oven.
    4. The final 3 mins. Brush the honey mixture on the other side of the meat. Roast for 3 mins at high temperature. 
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    Brushing marinade on roasted Char Siu

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    Watch & adjust

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    It worth noting that the roasting time may vary slightly since different ovens perform differently. The weight and size of the meat would also affect the required cooking time. Use my instructions as a general guide. Be attentive at your first attempt, check the colour change and adjust the time accordingly (It’s normal to have a little char around the edge of the meat).

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    Chinese BBQ pork, Char siu
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    How to serve Char Siu

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    After you take the Char Siu out of the oven, leave it to rest for 5 mins or so before slicing (trim off the charred edges if you wish). Serve it warm with your preferred accompaniment. I have a few serving ideas:

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    • Serve with a bowl of plain rice along with lightly stir-fried or blanched vegetable.
    • Use it as filling for Char Siu Bao (see image below).
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    A Chinese BBQ pork bun torn in halves
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    Singapore Rice Noodles
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    I usually retain the leftover marinade. It can be heated then used in several different ways: Pour it over Char Siu rice, mix with noodles, season some vegetable stir-fries, or use it as a soup base.

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    Other pork recipes

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    I have some other pork-based classic Chinese dishes on the blog. Check them out if you are interested:

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    Sliced Chinese BBQ Pork
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    Easy Char Siu (Chinese BBQ pork, 叉烧)

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    Aromatic, smoky, savoury & a little sweet, Cantonese classic dish Char Siu (Chinese BBQ pork) is one of the tastiest ways to roast pork.
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    Author: Wei Guo
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    Course: Main Course
    Cuisine: Chinese
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    Prep: 5 minutes
    Cook: 35 minutes
    Total: 40 minutes
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    Servings: 3 servings
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    Ingredients

    • 2 pork shoulder steaks (aka pork butt) - about 350g/12oz, see note 1

    For the marinade

    • 4 tablespoon Char Siu sauce - see note 2
    • 1 tablespoon oyster sauce
    • ½ tablespoon light soy sauce
    • ¼ teaspoon Chinese five-spice powder
    • 4 cloves garlic, finely sliced
    • 5 slices ginger
    • ½ teaspoon chilli powder - optional, see note 4

    You also need

    • 2 teaspoon honey
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    5 Secrets of Authentic Chinese CookingGet the guide for FREE
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    Instructions

    Marinate the meat

    • Put pork steaks in a resealable plastic bag. Add all the ingredients for the marinade.
    • Squeeze out air then seal the bag. Rub around for an even coating. Store in the fridge for at least 6 hours (ideally overnight).
    • Take the meat out of the bag right before roasting. Keep the marinade for later use.

    Prepare for roasting

    • Preheat the oven at 425°F/220°C/Fan 200°C.
    • If using a baking tray with a wire rack that fits inside, fill the tray with hot water (lower than the rack) and put the steak on the rack. Place the tray in the middle of the oven.
    • Alternatively, place a large tray with hot water at the bottom of the oven. Then place the steak on the middle rack of the oven.

    Roast & brush (see note 5)

    • Leave the meat to roast for 15 mins. Take out and flip it over. Brush some marinade then put back into the oven (Make sure there is always enough water in the tray).
    • Cook for a further 10 mins. While waiting, mix 2 teaspoons of honey with 2 teaspoons of the marinade.
    • Then increase the oven temperature to 460°F/240°C/Fan 220°C. Take out the meat. Brush with the honey mixture.
    • Put back into the oven for 5 mins. Then brush the other side with the honey mixture. Roast for a final 3 mins.

    Serve

    • Leave the meat to rest for 5 mins then slice and serve it in your preferred way.
    • You may also heat up the remaining marinade (remove the garlic & ginger) then serve it as a sauce, a soup base, or a noodle seasoning, etc.
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    NOTES

    1. Pork choices. The ideal cut of pork should have a small amount of fat for a moist taste. Pork shoulder steak (aka pork butt) is a great choice. You may use other cuts, e.g. pork belly if you prefer.
    + 2. Char Siu sauce. I use the Char Siu sauce from Lee Kum Kee/李锦记. It’s widely available in Chinese/Asian supermarkets. 
    +3. The use of colouring. Shop/restaurant bought Char Siu usually look quite red as colouring agents are added to the marinade. Please feel free to do so if you are after that particular look. You may use either red yeast powder/红曲粉 or regular red food colouring.
    + 4. Chilli powder is entirely optional as it’s not called for in traditional recipes. It’s purely my personal preference as I like a hint of spiciness which balances the sweetness of Char Siu.
    +5. Cooking time. Depending on the performance of your oven and the thickness of your pork pieces, you might need to adjust the cooking time a little. Be attentive to avoid burning if this is your first time trying this recipe.
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    NUTRITION

    Serving: 1 serving | Calories: 419 kcal
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    Cooked this recipe?Show me your dish or ask me questions @red.house.spice
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    NUTRITION DISCLOSURE: Nutritional information on this website is provided as a courtesy to readers. It should be considered estimates. Please use your own brand nutritional values or your preferred nutrition calculator to double check against our estimates.

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      + Stuart Borken says

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      Learn my 5 secrets to create authentic dishes 

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    COOKING CHINESE WITH EASE

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    In my recipes, chili powder refers to dried chili pepper that is ground to a fine powder form and doesn’t contain salt and/or other spices. Since it’s used in a small amount in this Char Siu recipe, other types of chili powder can be used as substitutes.

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      - Stuart Borken says

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      5 stars
      -Easily acquired ingredients and clear instructions. I had trouble getting my convection oven to hit 475 but it worked out and the result was excellent. I used the pan drippings, after tasting, to baste the char siu before refrigerating and freezing. I’ll use it for fried rice, and as a meat filling in egg rolls and sliced and served warm as a side dish appetizer.

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        Yes, Char Siu can be added to so many dishes. Glad you liked the recipe Stuart!

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      “Chilli powder is entirely optional. It’s not called for in traditional recipes but purely my personal preference. I highly recommend it if you usually eat spicy food. It provides a hint of spiciness which balances the sweetness of Char Siu.” What do you mean by chili powder? Not the kind used for Southwestern United States beef chili with beans? Cayenne pepper, smoked chili powder, tagarushi?

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        In my recipes, chili powder refers to dried chili pepper that is ground to a fine powder form and doesn’t contain salt and/or other spices. Since it’s used in a small amount in this Char Siu recipe, other types of chili powder can be used as substitutes.

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      Hi! I’m wondering if pork tenderloin is ok to use for this recipe? Thanks

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        Pork tenderloin would work too. You may need to adjust the cooking time accordingly.

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      5 stars
      -Hi Wei,
      -I made this today and it turned out great!
      -(Much better than the traditional recipes which use hoisin sauce with fermented red bean curd.)
      -I cooked it using indirect heat on the barbecue, (without the tray of water), and it was moist and juicy with a small touch of charring on the surface. Delicious with lots of umami flavour!
      -Thanks again for the recipe.

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      5 stars
      -Made this today. So good! My family loved it. The overnight marination is so worth it! Thank you for this recipe!

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        That’s great to hear Joanne!

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      5 stars
      -Delicious! Thank you for sharing, an excellent, quick supper. I have made enough to freeze the pork in the marinade. Yummy 😋

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      5 stars
      -I learned to make this many years ago but the recipe looks to be even better. Will try it soon because I love having it on hand when I’m needing it. Thank you.

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        You’re welcome Barbara! Happy cooking!

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      5 stars
      -I came out beautifully, had to leave mine in a little longer. Definitely will try again.

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      I cant find pork shoulder easily here (Spain). Can I use Pork Tenderloin? Would that be ok?
      -Thanks

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        Pork tenderloin would work too.

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    Hi!
    +Could I substitute the honey for something else? I can’t have honey because of intolerances, but I don’t know how essential the honey specifically is.

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    Hi! I’m wondering if pork tenderloin is ok to use for this recipe? Thanks

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    5 stars
    +Hi Wei,
    +I made this today and it turned out great!
    +(Much better than the traditional recipes which use hoisin sauce with fermented red bean curd.)
    +I cooked it using indirect heat on the barbecue, (without the tray of water), and it was moist and juicy with a small touch of charring on the surface. Delicious with lots of umami flavour!
    +Thanks again for the recipe.

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    Pork tenderloin would work too.

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    Smashed Cucumber Salad (拍黄瓜)

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    Cracked with force and seasoned with bold flavours, Chinese smashed cucumber salad is a quick, fun and refreshing dish to make.

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    smashed cucumber salad with chilli oil on the side
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    A simple and popular dish

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    Like Tomato & Egg Stir-fry, Egg Fried Rice and many other quick & easy Chinese dishes, Smashed Cucumber Salad (Pāi Huáng Guā/拍黄瓜) is popular nationwide in China (not just in Sichuan cuisine). You can find it on family dinner tables, in small street cafes and in upscale restaurants.

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    The basic idea of the dish is to smash a whole cucumber hard, usually with the side of a cleaver, and then cut it into small pieces before seasoning it with a tangy, savoury dressing.

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    Regional variations exist. But no matter how the flavour combinations differ, they all share the same “smashing” feature.

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    Top tips

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    cucumber salad with a spicy dressing
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    Before I explain all elements of the dish‌, I’d like to point out a few tips to help you make the best-tasting smashed cucumber salad.

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    • Pick the freshest cucumber for a crispy texture
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    • Salt the cucumber before dressing
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    • Let it rest for a couple of minutes after seasoning
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    • Spice it up with good quality chilli oil
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    Which type of cucumber

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    In China, cucumbers used in this salad are usually dark-coloured, thin-skinned and have spiky bumps (as shown in the image below that I took on one of my Culinary Tours of China). They’re much crispier than the regular cucumber found in the UK.

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    a big pile of cucumbers
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    However, other types of cucumber work for this recipe too, such as English cucumber, Persian cucumber, Kirby cucumber, American cucumber, etc. If the one you use has a waxy coating or a very thick, chewy skin, I suggest you peel it first.

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    Regardless of the type, freshness is a critical factor to consider. The fresher a cucumber is the better it tastes and the crunchier the texture. When picking the cucumbers, feel their firmness with your fingers. If they yield when pinched, they probably aren’t fresh enough.

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    Why and how to smash

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    What is the purpose of smashing? You may wonder. According to my dad who always makes cucumber salad this way, “Because it’s a fast way to turn a whole cucumber into small pieces.”

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    Besides my dad’s practical intention, I think the reason behind it is similar to why Chinese cooks tear cabbage leaves, instead of cutting them with a knife. The smashing action creates natural cracks leaving uneven surfaces that are better at absorbing seasonings than flat surfaces cut by knives.

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    smashing cucumber with a cleaver
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    To smash a cucumber, Chinese chefs and home cooks would use a cleaver. If you don’t have one, use a rolling pin or a meat pounder (meat mallet) instead.

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    Lay the cucumber flat on a sturdy chopping board. Use the side of the cleaver to hit it. The cucumber will naturally split lengthways into 3 or 4 parts. Then cut it crosswise into bite-sized pieces.

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    cutting cucumber into pieces
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    By the way, I don’t remove the seeds before seasoning as they are tasty and nutritious (Little food waste happens in a Chinese kitchen).

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    Salt it first

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    adding salt to cucumber
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    After you smash and chop the cucumber into small pieces, transfer them into a bowl (a large one will make tossing in the late step easier). Sprinkle a good amount of salt then mix to coat the cucumber evenly. Leave to rest for about 10 minutes.

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    While resting, the cucumber will sweat. Some of the water will be extracted and the salty taste will go into the flesh. Before seasoning, remember to drain off the liquid.

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    This process isn’t compulsory (I skip it when I’m in a hurry). That said, I do recommend you do so if time permits, as I find the salted version tastes a little better.

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    Make a delicious dressing

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    To season smashed cucumber, you only need a few common Chinese condiments.

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    ingredients: light soy sauce, sesame oil, chilli oil, black rice vinegar, garlic and sugar
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    • Soy sauce. It provides a savoury and umami taste to the dish. Use the light version (Shēng Chōu/生抽) or the regular one that’s simply labelled as soy sauce. Dark soy sauce (Lǎo Chōu/老抽) isn’t suitable for cold dishes like this one.
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    • Black rice vinegar. It’s indispensable for my version of smashed cucumber. Tandy and fragrant, it adds more depth to the flavour. Chinkiang (Zhenjiang) vinegar (镇江香醋) is one of the best varieties that can be easily found in Chinese stores.
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    • Sesame oil. Commonly used in Chinese cold dishes, it provides a distinctive aroma and a nutty flavour which effectively elevate the general taste. Make sure you use the Asian/Chinese type which is made from toasted sesame seeds and has an amber colour.
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    • Garlic. Mince some fresh garlic and mix it with the seasonings. If you adore the flavour of ginger, add a little too.
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    • Sugar. It’s added to enhance the umami taste. A pinch would be enough. You may replace it with a drop of honey or omit it altogether.
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    • Chilli oil. Chinese smashed cucumber salad isn’t always dressed with chilli oil. But I highly recommend you include it. Read more about how to make it yourself in later sections.
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    • Sichuan pepper oil (optional). A condiment made of Sichuan pepper, it adds a pleasant numbing effect on your palate.
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    🛎 Gluten-free substitutes: Use gluten-free soy sauce or tamari to replace light soy sauce. Substitute black rice vinegar, which contains wheat, with other gluten-free vinegar, or fresh lime/lemon juice.

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    Season and rest

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    adding soy sauce to cucumber
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    After salting and draining, add all the seasoning ingredients to the cucumber. Give everything a good toss to ensure the seasonings are evenly distributed.

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    For a better taste, I suggest you let it sit for a couple of minutes before serving. This allows the flavour to penetrate further into the vegetable. That said, do not leave it for too long though as the crispiness will be reduced over time.

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    What to serve with

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    chinese smashed cucumber salad
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    Smashed cucumber salad appears on our dinner table very often. Usually, I include it in a typical Chinese dinner for four consisting of a cold dish like this one, two to three hot dishes (stir-fries, braised or steamed dishes, soups, etc.) and some staples.

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    For example, for last Saturday’s dinner, I paired it with red-cooked pork belly, garlic sauce mushroom, egg drop soup and steamed jasmine rice.

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    Alternatively, prepare a bigger portion and serve this salad as a side dish for Western-style meals. It also makes a great accompaniment to barbeque food. When in China, I always order it when having Xinjiang-style grilled lamb skewers.

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    Make your own chilli oil

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    What type of chilli oil to use? You may ask. The most common one used in this dish is the classic Chinese chilli oil that’s made with dried chilli and oil infused with aromatics and spices. My favourite ought to be the homemade version, a must-have condiment in my kitchen.

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    spoon pouring chinese chilli oil.
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    If you haven’t made it, this is a good opportunity to try it. Apart from being added to smashed cucumber, it makes so many dishes extra delicious. You can use it to:

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    Otherwise, use any other types of chilli oil you’ve already got in the pantry. Test a few times with different versions, then you’ll find the best variety and the right quantity that suits your taste the best.

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    FAQ

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    Q: I find it messy to smash cucumbers. Any tips?

    A: It can be a little messy as some water and bits would splash out when smashing. The solution is to slide the cucumber into a plastic bag and then hit it.

    Q: Are there other ways to make Chinese cucumber salad?

    A: Yes! I have another blog post featuring three cucumber salads with different cutting methods and dressings (including another version of smashed cucumber).Three plates of cucumber salad

    Q: Can I use this dressing formula to season other vegetables?

    A: Absolutely! It can be used to season raw vegetables, blanched vegetables, silken tofu, cooked meat, cold noodles, etc. You can also use it as a dumpling dipping sauce.

    - - - -

    Other appetisers to try

    - - -
    - - -
    smashed cucumber pieces with dressing
    - - -
    -
    -

    Smashed Cucumber Salad (拍黄瓜)

    -
    -
    -
    Cracked with force and seasoned with bold flavours, Chinese smashed cucumber salad is a quick, fun and refreshing dish to make.
    -
    Author: Wei Guo
    -
    - -
    - Print - Pin - Rate -
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    Course: Salad
    Cuisine: Chinese
    Diet: Vegan, Vegetarian
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    - -
    Prep: 3 minutes
    Rest: 12 minutes
    Total: 15 minutes
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    Servings: 2
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    Ingredients

    • 1 large cucumber - or 2 small ones (about 350g/12oz)
    • ¼ teaspoon salt
    • 2 cloves garlic - minced
    • 1 tablespoon light soy sauce
    • ½ tablespoon black rice vinegar - e.g. Chikiang vinegar
    • 1 teaspoon sesame oil
    • 1 pinch sugar
    • Chinese chilli oil - to taste
    • Sichuan pepper oil - optional
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    Instructions

    • Place cucumber onto a chopping board. Use the side of a cleaver, or a rolling pin/a meat pounder, to smash it. Make sure the pressure is enough to crack it open by one stroke, instead of pounding it multiple times on one spot. Then cut it crosswise into bite-sized pieces.
    • Transfer the cucumber to a bowl. Sprinkle evenly with salt. Leave to rest for 10 minutes or so. Then drain away the water extracted by the salt (see note).
    • Add light soy sauce, black rice vinegar, sesame oil, sugar, minced garlic, chilli oil and Sichuan pepper oil if using. Toss very well to evenly distribute the seasonings.
    • Enjoy it right away or let it sit for 2 minutes before serving (The flavour will penetrate further into the cucumber).
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    NOTES

    The salting process isn’t compulsory if you’re in a hurry. If you skip this step, add half of the salt (⅛ tsp) when seasoning the cucumber.
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    NUTRITION

    Serving: 1 serving | Calories: 53 kcal | Carbohydrates: 6 g | Protein: 2 g | Fat: 2 g | Saturated Fat: 0.3 g | Polyunsaturated Fat: 10 g | Monounsaturated Fat: 1 g | Sodium: 813 mg | Potassium: 269 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 126 IU | Vitamin C: 7 mg | Calcium: 32 mg | Iron: 1 mg
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    Smashed Cucumber Salad (拍黄瓜)

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    Jump to Recipe
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    Cracked with force and seasoned with bold flavours, Chinese smashed cucumber salad is a quick, fun and refreshing dish to make.

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    smashed cucumber salad with chilli oil on the side
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    A simple and popular dish

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    Like Tomato & Egg Stir-fry, Egg Fried Rice and many other quick & easy Chinese dishes, Smashed Cucumber Salad (Pāi Huáng Guā/拍黄瓜) is popular nationwide in China (not just in Sichuan cuisine). You can find it on family dinner tables, in small street cafes and in upscale restaurants.

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    The basic idea of the dish is to smash a whole cucumber hard, usually with the side of a cleaver, and then cut it into small pieces before seasoning it with a tangy, savoury dressing.

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    Regional variations exist. But no matter how the flavour combinations differ, they all share the same “smashing” feature.

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    Top tips

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    cucumber salad with a spicy dressing
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    Before I explain all elements of the dish‌, I’d like to point out a few tips to help you make the best-tasting smashed cucumber salad.

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    • Pick the freshest cucumber for a crispy texture
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    • Salt the cucumber before dressing
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    • Let it rest for a couple of minutes after seasoning
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    • Spice it up with good quality chilli oil
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    Which type of cucumber

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    In China, cucumbers used in this salad are usually dark-coloured, thin-skinned and have spiky bumps (as shown in the image below that I took on one of my Culinary Tours of China). They’re much crispier than the regular cucumber found in the UK.

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    a big pile of cucumbers
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    However, other types of cucumber work for this recipe too, such as English cucumber, Persian cucumber, Kirby cucumber, American cucumber, etc. If the one you use has a waxy coating or a very thick, chewy skin, I suggest you peel it first.

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    Regardless of the type, freshness is a critical factor to consider. The fresher a cucumber is the better it tastes and the crunchier the texture. When picking the cucumbers, feel their firmness with your fingers. If they yield when pinched, they probably aren’t fresh enough.

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    Why and how to smash

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    What is the purpose of smashing? You may wonder. According to my dad who always makes cucumber salad this way, “Because it’s a fast way to turn a whole cucumber into small pieces.”

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    Besides my dad’s practical intention, I think the reason behind it is similar to why Chinese cooks tear cabbage leaves, instead of cutting them with a knife. The smashing action creates natural cracks leaving uneven surfaces that are better at absorbing seasonings than flat surfaces cut by knives.

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    smashing cucumber with a cleaver
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    To smash a cucumber, Chinese chefs and home cooks would use a cleaver. If you don’t have one, use a rolling pin or a meat pounder (meat mallet) instead.

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    Lay the cucumber flat on a sturdy chopping board. Use the side of the cleaver to hit it. The cucumber will naturally split lengthways into 3 or 4 parts. Then cut it crosswise into bite-sized pieces.

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    cutting cucumber into pieces
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    By the way, I don’t remove the seeds before seasoning as they are tasty and nutritious (Little food waste happens in a Chinese kitchen).

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    Salt it first

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    adding salt to cucumber
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    After you smash and chop the cucumber into small pieces, transfer them into a bowl (a large one will make tossing in the late step easier). Sprinkle a good amount of salt then mix to coat the cucumber evenly. Leave to rest for about 10 minutes.

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    While resting, the cucumber will sweat. Some of the water will be extracted and the salty taste will go into the flesh. Before seasoning, remember to drain off the liquid.

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    This process isn’t compulsory (I skip it when I’m in a hurry). That said, I do recommend you do so if time permits, as I find the salted version tastes a little better.

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    Make a delicious dressing

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    To season smashed cucumber, you only need a few common Chinese condiments.

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    ingredients: light soy sauce, sesame oil, chilli oil, black rice vinegar, garlic and sugar
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    • Soy sauce. It provides a savoury and umami taste to the dish. Use the light version (Shēng Chōu/生抽) or the regular one that’s simply labelled as soy sauce. Dark soy sauce (Lǎo Chōu/老抽) isn’t suitable for cold dishes like this one.
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    • Black rice vinegar. It’s indispensable for my version of smashed cucumber. Tandy and fragrant, it adds more depth to the flavour. Chinkiang (Zhenjiang) vinegar (镇江香醋) is one of the best varieties that can be easily found in Chinese stores.
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    • Sesame oil. Commonly used in Chinese cold dishes, it provides a distinctive aroma and a nutty flavour which effectively elevate the general taste. Make sure you use the Asian/Chinese type which is made from toasted sesame seeds and has an amber colour.
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    • Garlic. Mince some fresh garlic and mix it with the seasonings. If you adore the flavour of ginger, add a little too.
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    • Sugar. It’s added to enhance the umami taste. A pinch would be enough. You may replace it with a drop of honey or omit it altogether.
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    • Chilli oil. Chinese smashed cucumber salad isn’t always dressed with chilli oil. But I highly recommend you include it. Read more about how to make it yourself in later sections.
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    • Sichuan pepper oil (optional). A condiment made of Sichuan pepper, it adds a pleasant numbing effect on your palate.
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    🛎 Gluten-free substitutes: Use gluten-free soy sauce or tamari to replace light soy sauce. Substitute black rice vinegar, which contains wheat, with other gluten-free vinegar, or fresh lime/lemon juice.

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    Season and rest

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    adding soy sauce to cucumber
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    After salting and draining, add all the seasoning ingredients to the cucumber. Give everything a good toss to ensure the seasonings are evenly distributed.

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    For a better taste, I suggest you let it sit for a couple of minutes before serving. This allows the flavour to penetrate further into the vegetable. That said, do not leave it for too long though as the crispiness will be reduced over time.

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    What to serve with

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    chinese smashed cucumber salad
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    Smashed cucumber salad appears on our dinner table very often. Usually, I include it in a typical Chinese dinner for four consisting of a cold dish like this one, two to three hot dishes (stir-fries, braised or steamed dishes, soups, etc.) and some staples.

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    For example, for last Saturday’s dinner, I paired it with red-cooked pork belly, garlic sauce mushroom, egg drop soup and steamed jasmine rice.

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    Alternatively, prepare a bigger portion and serve this salad as a side dish for Western-style meals. It also makes a great accompaniment to barbeque food. When in China, I always order it when having Xinjiang-style grilled lamb skewers.

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    Make your own chilli oil

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    What type of chilli oil to use? You may ask. The most common one used in this dish is the classic Chinese chilli oil that’s made with dried chilli and oil infused with aromatics and spices. My favourite ought to be the homemade version, a must-have condiment in my kitchen.

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    spoon pouring chinese chilli oil.
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    If you haven’t made it, this is a good opportunity to try it. Apart from being added to smashed cucumber, it makes so many dishes extra delicious. You can use it to:

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    Otherwise, use any other types of chilli oil you’ve already got in the pantry. Test a few times with different versions, then you’ll find the best variety and the right quantity that suits your taste the best.

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    FAQ

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    Q: I find it messy to smash cucumbers. Any tips?

    A: It can be a little messy as some water and bits would splash out when smashing. The solution is to slide the cucumber into a plastic bag and then hit it.

    Q: Are there other ways to make Chinese cucumber salad?

    A: Yes! I have another blog post featuring three cucumber salads with different cutting methods and dressings (including another version of smashed cucumber).Three plates of cucumber salad

    Q: Can I use this dressing formula to season other vegetables?

    A: Absolutely! It can be used to season raw vegetables, blanched vegetables, silken tofu, cooked meat, cold noodles, etc. You can also use it as a dumpling dipping sauce.

    + + + +

    Other appetisers to try

    + + +
    + + +
    smashed cucumber pieces with dressing
    + + +
    +
    +

    Smashed Cucumber Salad (拍黄瓜)

    +
    +
    +
    Cracked with force and seasoned with bold flavours, Chinese smashed cucumber salad is a quick, fun and refreshing dish to make.
    +
    Author: Wei Guo
    +
    + +
    + Print + Pin + Rate +
    +
    Course: Salad
    Cuisine: Chinese
    Diet: Vegan, Vegetarian
    + +
    + +
    Prep: 3 minutes
    Rest: 12 minutes
    Total: 15 minutes
    +
    Servings: 2
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      - Edyta says

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      Really really good! I have had chili oil and black rice vinegar in my cupboard since I discovered your blog, 3 years ago, so make a dressing was very easy. And the dressing is fantastic. I mixed smashed cucumbers with ice lettuce, carrot cut in sticks and white cottage cheese and made fantastic salad. Smashing and salting cucumbers give indeed some extra flavour. Great, light supper.

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        - Wei Guo says

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        Lovely to hear that Edyta! Mixing with other ingredients sounds nice too.

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      - John Stutts says

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      5 stars
      -I made this salad using your recipe and instructions, except for one “small” change: I used zucchini instead of cucumber and I thought it was rather good. I’m not a big fan of cucumber (although I do eat it) and my garden has lots of zucchini now, so I thought it was worth trying, and indeed it was. Like many other of your recipes, this one was a great inspiration. Thanks!

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        - Wei Guo says

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        I’ve never thought of using zucchini. But why not! Very happy to learn your twist!

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    Ingredients

    • 1 large cucumber - or 2 small ones (about 350g/12oz)
    • ¼ teaspoon salt
    • 2 cloves garlic - minced
    • 1 tablespoon light soy sauce
    • ½ tablespoon black rice vinegar - e.g. Chikiang vinegar
    • 1 teaspoon sesame oil
    • 1 pinch sugar
    • Chinese chilli oil - to taste
    • Sichuan pepper oil - optional
    + + + +
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    5 Secrets of Authentic Chinese CookingGet the guide for FREE
    + +
    + + +

    Instructions

    • Place cucumber onto a chopping board. Use the side of a cleaver, or a rolling pin/a meat pounder, to smash it. Make sure the pressure is enough to crack it open by one stroke, instead of pounding it multiple times on one spot. Then cut it crosswise into bite-sized pieces.
    • Transfer the cucumber to a bowl. Sprinkle evenly with salt. Leave to rest for 10 minutes or so. Then drain away the water extracted by the salt (see note).
    • Add light soy sauce, black rice vinegar, sesame oil, sugar, minced garlic, chilli oil and Sichuan pepper oil if using. Toss very well to evenly distribute the seasonings.
    • Enjoy it right away or let it sit for 2 minutes before serving (The flavour will penetrate further into the cucumber).
    + + +

    NOTES

    The salting process isn’t compulsory if you’re in a hurry. If you skip this step, add half of the salt (⅛ tsp) when seasoning the cucumber.
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    NUTRITION

    Serving: 1 serving | Calories: 53 kcal | Carbohydrates: 6 g | Protein: 2 g | Fat: 2 g | Saturated Fat: 0.3 g | Polyunsaturated Fat: 10 g | Monounsaturated Fat: 1 g | Sodium: 813 mg | Potassium: 269 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 126 IU | Vitamin C: 7 mg | Calcium: 32 mg | Iron: 1 mg
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    Cooked this recipe?Show me your dish or ask me questions @red.house.spice
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    NUTRITION DISCLOSURE: Nutritional information on this website is provided as a courtesy to readers. It should be considered estimates. Please use your own brand nutritional values or your preferred nutrition calculator to double check against our estimates.

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      + Edyta says

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      Really really good! I have had chili oil and black rice vinegar in my cupboard since I discovered your blog, 3 years ago, so make a dressing was very easy. And the dressing is fantastic. I mixed smashed cucumbers with ice lettuce, carrot cut in sticks and white cottage cheese and made fantastic salad. Smashing and salting cucumbers give indeed some extra flavour. Great, light supper.

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        Lovely to hear that Edyta! Mixing with other ingredients sounds nice too.

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    I’ve never thought of using zucchini. But why not! Very happy to learn your twist!

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    Easy Rainbow Marshmallow Fondant

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    Maak zelf de lekkerste arretjescake met dit recept! Serveer plakjes of kleine stukjes arretjescake tijdens de koffie of als onderdeel van een high tea. Deze traktatie van cacao, koekjes en boter is helemaal niet moeilijk om te maken en perfect als je op zoek bent naar iets lekkers om van te voren te maken of een no-bake lekkernij. Voor deze arretjescake heb je namelijk geen oven nodig, maar je laat hem opstijven in de koelkast. 

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    Met dit recept maak je een arretjescake waar je 10-14 plakken van kunt snijden. 

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    Waar komt de naam arretjescake vandaan?

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    Deze zoete traktatie van cacao, koekjes en boter is bekend in verschillende vormen en het recept kan per streek verschillen. In sommige streken heeft de arretjescake ook een andere naam. Maar waar komt de naam arretjescake vandaan? De naam komt van het figuurtje Arretje Nof: dit stripfiguur werd in de jaren dertig in de reclame gebruikt van de Nederlandsche Olie Fabrieken (NOF). Ter promotie van een soort frituurvet en een soort margarine werd een gratis receptenboekje uitgebracht en een van deze recepten was een cake van Arretje, oftewel Arretjes Cake. Het originele recept voor arretjescake bestond uit de volgende ingrediënten: gesmolten boter, suiker, cacao, eieren en biscuitjes. 

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    De combinatie van cacao, biscuitjes en boter is niet alleen populair in Nederland. Wereldwijd zijn er allerlei verschillende varianten en vormen beschikbaar. Sommige varianten zijn net als de arretjescake gevuld met koekjes. Maar er zijn ook versies met de combinatie van biscuitjes en noten, zoals pistachenoten of walnoten: de mogelijkheden zijn eindeloos. Er zijn landen die de lekkernij net als in Nederland in een cakevorm maken, maar waarschijnlijk ken je ook de chocolade salami wel. Deze worst is vooral geliefd in Portugal, Italië en Griekenland. 

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    Arretjescake met of zonder rauwe eieren?

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    In het traditionele arretjescake recept gaan rauwe eieren en tegenwoordig bevatten de meeste recepten ook nog rauw ei, maar daar ben ik zelf niet zo’n fan van. Gelukkig kan je ook een lekkere arretjescake maken zonder rauwe eieren en hoe je dat doet laat ik zien in dit recept. Bij de ingrediënten van dit recept zie je wel eidooiers staan, maar ik gebruik ze niet rauw. Ik maak er een custard van, die de cake een extra lekkere en volle smaak geeft.

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    Als je wel rauwe eieren wilt gebruiken, kun je de custard vervangen door 2 rauwe eieren.

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    Arretjescake bewaren

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    Met dit recept maak je een heerlijke arretjescake, maar de kans bestaat dat je de hele cake niet in een keer opmaakt. Arretjescake is namelijk heel erg lekker, maar ook ontzettend machtig. 

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    Hoe kan je arretjescake het beste bewaren? De cake blijft zeker 2-3 dagen goed in de koelkast. Je kunt de arretjescake in een afgesloten, luchtdichte bak doen of in het cakeblik laten zitten en goed afdekken met plasticfolie. Wil je de cake langer bewaren? Dan kun je hem ook invriezen. 

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    Recept: zelf arretjescake maken

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    Begin met het maken van de custard. Doe de slagroom in een steelpannetje en breng dit aan de kook. Doe de eidooiers met de 50 gram basterdsuiker in een kom en klop deze door elkaar. Schenk de kokende slagroom al roerende op het eidooiermengsel en klop alles goed door. Giet het mengsel terug in de pan. Verwarm het op laag vuur en blijf roeren tot het mengsel dikker begint te worden. De custard mag niet koken, verwarm deze tot ongeveer 85 °C. Haal de pan dan van het vuur.

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    Doe de rest van de basterdsuiker met het cacaopoeder en de custard in een kom en klop dit met een (hand)mixer met garde(s) door elkaar. Voeg de gesmolten boter toe en klop alles door tot de suiker opgelost is. Dit kun je testen door wat van het mengsel tussen duim en wijsvinger te pakken. Voel je nog korrels van de suiker, dan moet je nog wat langer kloppen.

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    Doe de biscuitjes in een schone theedoek en vouw deze dicht. Sla met een deegroller (of een ander hard voorwerp) op de doek zodat de koekjes in stukjes breken. Voeg de biscuitstukjes toe aan het mengsel en roer door elkaar. Bekleed de binnenkant van een cakevorm van 25 centimeter met plasticfolie en laat het folie aan de bovenkant overhangen. Schep het mengsel in de vorm, druk het goed aan en dek het af met het overhangende plasticfolie. Laat de arretjescake 2-3 uur opstijven in de koelkast. Haal de cake met behulp van het folie uit de vorm en snijd ‘m in plakken.

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    Foto: Erik Spronk

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    - Wilma Waaijer - 2020-10-23 08:52:51 -
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    Je hebt het over custard ipv eieren maar er staat niet bij hoeveel custard je moet gebruiken.
    -Vr. Gr. Wilma

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    - Rutger - 2020-10-26 13:09:29 -
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    De custard maak ik met behulp van de eidooiers, dat geeft het een extra rijke smaak. Daardoor heb je geen custardpoeder nodig.

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    - Natalie - 2020-10-23 10:34:22 -
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    Goedemorgen Wilma. De custard wordt gemaakt van de 2 eidooiers zoals in het recept staat. Niet met poeder. Rutger gebruikt geen rauwe eieren in het recept. Veel succes met dit lekkere recept

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    - Maria - 2020-10-23 09:17:22 -
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    Als kind was dat heerlijk , mijn tante maakte het wel met frituurolie, zou er nu niet meer aan moeten denken .
    -Dit is een leuk recept , en beter.

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    - Linda - 2020-10-23 10:35:41 -
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    Ik maak nooit arretjescake door de rauwe eieren die er in gaan. Maar dit recept met custard lijkt mij erg lekker. Bedankt Rutger, ga dit zeker een keer maken.

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    - Ingrid - 2020-10-23 10:40:27 -
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    Ik maak graag arretjescake (oma's recept, zó lekker!), maar een variant zonder rauw ei is heel fijn! Ik mis bij de slagroom nog de eenheid in het recept (ml achter 75).

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    - Rutger - 2020-10-26 13:08:40 -
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    Dank voor je oplettendheid! Ik heb het aangepast.

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    - E. - 2020-10-23 13:02:56 -
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    Wat fijn, een variant zonder rauwe ei. Die ga ik zeker een keer maken. Bedankt!

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    - Marloes - 2020-10-23 13:13:20 -
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    Lijkt me heerlijk en wil het dan ook graag een keertje maken.
    -Kan je de cacaopoeder ook weg laten of voor iets anders vanvangen?
    -Ik heb namelijk een allergie voor cacao.
    -Kan wel over wittechocolade omdat daar geen cacao in zit.

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    - Janneke - 2022-03-02 16:45:48 -
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    Hoi, In plaats van cacao kun je carobe(poeder) gebruiken. Maar ik weet niet of je daar dan ook allergisch voor kunt zijn.

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    - Rosanne Prins - 2020-10-23 14:30:57 -
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    Je zou de eieren of de custard ook kunnen vervangen met 5 eetlepels vanille vla.

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    - Marijke - 2020-10-23 16:56:31 -
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    Een arretjescake met lange vingers is ook erg lekker.

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    - knuth - 2020-10-23 19:25:25 -
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    ook samen maria beschuit en langevingers samen, heerlijk

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    - Arja - 2020-10-23 20:46:57 -
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    Met frituurvet is t ie ook erg lekker, zo is tie bij ons in de familie doorgegeven vanuit het originele recept van de Nederlandse Olie Fabriek (NOF, later Calvé). De Arretjecake wordt dan ook iets steviger dan met (room-)boter.

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    - Arja - 2020-10-23 20:49:20 -
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    En dan kun je ook dunnere plakjes snijden. Wij krijgen er zijn 20 tot 24 plakjes uit. :-)

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    - Ilka - 2020-10-24 11:08:09 -
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    de zo geroemde arretjescake heb ik 60 jaar geleden bij mijn oma al als "kalte Schnauze" gegeten.Mijn oma was duits,maar nu wordt dit recept ineens als nieuw aangeprezen. Wat een zwachmaat van kok die het recept van oeroude tijden alsnog gaat stelen!!!

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    - Rutger - 2020-10-24 21:45:51 -
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    Hoi! Bedankt voor je opbouwende kritiek! Als je goed leest beschrijf ik juist dat de arretjescake al heel lang gebakken wordt, dat het ooit ter promotie van frituurvet werd bedacht en dat ik mijn versie iets anders heb gemaakt door custard te gebruiken in plaats van rauwe eieren.

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    - Jeanette - 2020-10-28 17:09:08 -
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    Ik word hier moe van...wees eens aardig voor elkaar of houd je mond

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    - Evelyn van Zijl - 2020-10-24 19:58:27 -
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    Rutger pretendeert nergens dat dit een nieuw recept is.
    -Het enige wat er "nieuw"aan is, is dat er geen rauwe eieren worden gebruikt.
    -Misschien wat beter lezen volgende keer?
    -En verder lijkt het me dat de reactie's zijn om eventueel een tip te geven, vraag te stellen of gewoon leuk te reageren.
    -Als ik om wat voor reden dan ook een recept niets vind maak ik het gewoon niet.
    -Degene waar het van is hoeft niet afgekraakt te worden!
    -Rutger bedankt weer voor het leuke recept.

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    - Hanneke - 2020-10-25 19:32:01 -
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    Ik wil het gaan proberen met toevoeging van walnoten, hagelslag, gedroogde vruchten b.v. cranberry, beetje havermout e.d.
    -Is dat een idee?
    - Dan met minder koekjes? Wel ca 225 gram totaal, ik denk lijkt me dat ik het dan iets gezonder maak, en minder zoet?.

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    - Rutger - 2020-10-26 13:01:32 -
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    Hoi! Volgens mij moet dat heel goed kunnen. Het klinkt heerlijk! Wellicht is het wel lekker om de noten en havermout eerst te roosteren.

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    - Myrthe - 2020-11-10 21:13:18 -
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    Altijd zeer tevreden over de recepten van Rutger en nu super blij met dit recept. Tijd geleden verschillende recepten geprobeerd o.a. 'het orginele' maar geen een zo lekker als deze. En heel fijn dat er in deze geen rauw ei zit!

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    - Laura Geerlings - 2020-11-12 20:00:33 -
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    Het originele recept is al bijna 70 jaar oud. uit Calve's receptenboekje.
    -Mijn moeder maakte het, ik maakte het en mijn zoon heeft het gemaakt als ruil voor ander eten of een slaapplaats tijdens zijn reis door het oosten.
    -Voor mij pure nostalgie.

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    - Kelly - 2020-11-22 21:10:04 -
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    Kan dit ook in de diepvries??

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    - Rutger - 2020-11-30 08:57:27 -
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    Dat denk ik wel, al heb ik het zelf nog niet geprobeerd.

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    - Nadieh Van den Elzen - 2020-11-30 10:31:52 -
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    Dit recept gisteren geprobeerd, maar de arretjes cake werd niet volledig hard. Enig idee hoe dit komt, of wat ik wellicht fout heb gedaan?

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    - Rutger - 2020-12-07 07:34:36 -
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    Heb je 'm laten opstijven in de koelkast? De cake wordt niet helemaal hard, maar wel stevig genoeg om plakjes van te snijden.

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    - Eveline - 2020-12-13 21:30:52 -
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    Als je de slagroom aan de kook brengt gaat het dan niet schiften?

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    - Rutger - 2020-12-20 09:33:02 -
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    Nee hoor, dat gaat prima. Als de eidooiers eenmaal zijn toegevoegd mag de room niet meer koken, dan krijg je wel klontjes.

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    - Anne - 2020-12-13 21:51:51 -
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    Ik vond het erg lekker op de dag van bakken maar een dag later zijn de stukjes koek slap geworden, hoort dat zo? Ik vond het toch een stuk lekkerder toen die stukjes knapperig waren.. snel nog maar een keer bakken misschien?:)

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    - Rutger - 2020-12-20 09:31:55 -
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    Als je de cake in de koelkast bewaard en goed afdekt met plasticfolie zouden de koekjes knapperig moeten blijven.

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    - Alies - 2020-12-22 15:30:50 -
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    Hoi Rutger!

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    Al jouw recepten (ik heb de bakbijbel en kies elke week iets uit met de kinderen) zijn hier een succes :)
    -Tijdens de kerst wordt dit onderdeel van het 'grand dessert'.
    -Hoelang kan ik dit ongeveer bewaren in de koelkast?

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    - Rutger - 2020-12-30 10:38:58 -
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    Heel leuk om te horen! Dit kun je prima 2-3 dagen bewaren in de koelkast. Of invriezen.

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    - Fanny van der Giessen - 2021-01-16 21:31:55 -
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    Help mijn boter schift/wordt klonterig met laag olie met de suiker en cacao. Ik probeer de suiker op te lossen maar dan gaat het fout. Vorige week zonder problemen gemaakt en nu al 2x. En ik moet ze morgen klaar hebben ivm verjaardag.

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    - Rutger - 2021-01-18 09:01:11 -
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    Heb je de boter te warm gemaakt? Of de custard te heet toegevoegd?

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    De 2e keer de boter heel zacht verwarmt dus niet te heet. De custard had ik nog niet toegevoegd. Ik heb het zondag en maandag anders gemaakt. Boter alleen bij de suiker en niet helemaal laten oplossen en de cacao later toegevoegd. Toen ging het wel goed.

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    - betsy -boxem - 2022-03-07 14:10:26 -
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    al ben ik 74 hou ook wel van lekkere dingen
    -heb hem vorige week gemaakt .
    -hij was heel lekker maar machtig .
    -en de custard zelf maken is heel goed te doen.
    -heb het op jouw manier gedaan .
    -want ik hou ook niet zo van rauwe eieren.

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    - Ria - 2022-07-11 11:30:03 -
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    Ik gebruik geen eieren maar 3 volle eetlepels gele vla

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    lijkt me lekker! ik ga hem morgen maken kan het ook op een andere manier dan dat hie jij het doen?

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    - Rutger - 2022-03-13 12:43:16 -
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    Dat kan vast. Wat wil je precies anders?

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    - Willy - 2022-03-12 12:42:17 -
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    Ik kreeg al van mijn moeder, met mijn verjaardag,( ik ben nu bijna 75 jaar) een arretjes cake, als ik meer kindjes op bezoek had, maar die arretjes cake, was altijd met diamantvet, en zooo heerlijk, nu doe ik het met half blue band, en half roomboter, en de kleinkinderen, zijn al groot, in de 20 allemaal, zeggen dan, oma wanneer maak je
    -weer eens arretjescake. Zo leuk en lief.en... ik doe het graag. Groetjes

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    - Ria - 2022-07-11 11:28:59 -
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    Ja klopt was bij ons thuis ook met diamant vet. Heerlijk. Ik heb hem ook weleens alleen met roomboter gemaakt maar dan blijft het zachter maar wel lekkerder. Met Kerst staat hij bij ons op tafel. Voor mijn kinderen en kleinkinderen. Laatst mijn klas er op getrakteerd. Heerlijk.

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    - Rutger - 2022-03-13 12:30:46 -
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    Wat leuk! Geniet er van!

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    Hoi, hoeveel custard moet je hiervoor gebruiken?

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    - Rutger - 2022-06-19 20:13:12 -
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    De custard maak je zelf van de slagroom en de eieren. Het staat helemaal uitgelegd in het recept.

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    - L. - 2022-08-20 01:49:10 -
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    Zou je de slagroom ook kunnen vervangen door (lactosevrije) melk ivm voedsel allergie?

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    - Rutger - 2022-09-14 20:57:36 -
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    Volgens mij moet dat heel goed kunnen.

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    Arretjescake – Recept

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    • Voor de arretjescake
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    • 75 ml slagroom
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    • 2 eidooiers
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    • 50 +150 gr witte basterdsuiker
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    • 50 gr cacaopoeder
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    Maak zelf de lekkerste arretjescake met dit recept! Serveer plakjes of kleine stukjes arretjescake tijdens de koffie of als onderdeel van een high tea. Deze traktatie van cacao, koekjes en boter is helemaal niet moeilijk om te maken en perfect als je op zoek bent naar iets lekkers om van te voren te maken of een no-bake lekkernij. Voor deze arretjescake heb je namelijk geen oven nodig, maar je laat hem opstijven in de koelkast. 

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    Met dit recept maak je een arretjescake waar je 10-14 plakken van kunt snijden. 

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    Arretjescake
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    Waar komt de naam arretjescake vandaan?

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    Deze zoete traktatie van cacao, koekjes en boter is bekend in verschillende vormen en het recept kan per streek verschillen. In sommige streken heeft de arretjescake ook een andere naam. Maar waar komt de naam arretjescake vandaan? De naam komt van het figuurtje Arretje Nof: dit stripfiguur werd in de jaren dertig in de reclame gebruikt van de Nederlandsche Olie Fabrieken (NOF). Ter promotie van een soort frituurvet en een soort margarine werd een gratis receptenboekje uitgebracht en een van deze recepten was een cake van Arretje, oftewel Arretjes Cake. Het originele recept voor arretjescake bestond uit de volgende ingrediënten: gesmolten boter, suiker, cacao, eieren en biscuitjes. 

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    De combinatie van cacao, biscuitjes en boter is niet alleen populair in Nederland. Wereldwijd zijn er allerlei verschillende varianten en vormen beschikbaar. Sommige varianten zijn net als de arretjescake gevuld met koekjes. Maar er zijn ook versies met de combinatie van biscuitjes en noten, zoals pistachenoten of walnoten: de mogelijkheden zijn eindeloos. Er zijn landen die de lekkernij net als in Nederland in een cakevorm maken, maar waarschijnlijk ken je ook de chocolade salami wel. Deze worst is vooral geliefd in Portugal, Italië en Griekenland. 

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    Arretjescake met of zonder rauwe eieren?

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    In het traditionele arretjescake recept gaan rauwe eieren en tegenwoordig bevatten de meeste recepten ook nog rauw ei, maar daar ben ik zelf niet zo’n fan van. Gelukkig kan je ook een lekkere arretjescake maken zonder rauwe eieren en hoe je dat doet laat ik zien in dit recept. Bij de ingrediënten van dit recept zie je wel eidooiers staan, maar ik gebruik ze niet rauw. Ik maak er een custard van, die de cake een extra lekkere en volle smaak geeft.

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    Als je wel rauwe eieren wilt gebruiken, kun je de custard vervangen door 2 rauwe eieren.

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    Arretjescake bewaren

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    Met dit recept maak je een heerlijke arretjescake, maar de kans bestaat dat je de hele cake niet in een keer opmaakt. Arretjescake is namelijk heel erg lekker, maar ook ontzettend machtig. 

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    Hoe kan je arretjescake het beste bewaren? De cake blijft zeker 2-3 dagen goed in de koelkast. Je kunt de arretjescake in een afgesloten, luchtdichte bak doen of in het cakeblik laten zitten en goed afdekken met plasticfolie. Wil je de cake langer bewaren? Dan kun je hem ook invriezen. 

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    Recept: zelf arretjescake maken

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    Begin met het maken van de custard. Doe de slagroom in een steelpannetje en breng dit aan de kook. Doe de eidooiers met de 50 gram basterdsuiker in een kom en klop deze door elkaar. Schenk de kokende slagroom al roerende op het eidooiermengsel en klop alles goed door. Giet het mengsel terug in de pan. Verwarm het op laag vuur en blijf roeren tot het mengsel dikker begint te worden. De custard mag niet koken, verwarm deze tot ongeveer 85 °C. Haal de pan dan van het vuur.

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    Doe de rest van de basterdsuiker met het cacaopoeder en de custard in een kom en klop dit met een (hand)mixer met garde(s) door elkaar. Voeg de gesmolten boter toe en klop alles door tot de suiker opgelost is. Dit kun je testen door wat van het mengsel tussen duim en wijsvinger te pakken. Voel je nog korrels van de suiker, dan moet je nog wat langer kloppen.

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    Doe de biscuitjes in een schone theedoek en vouw deze dicht. Sla met een deegroller (of een ander hard voorwerp) op de doek zodat de koekjes in stukjes breken. Voeg de biscuitstukjes toe aan het mengsel en roer door elkaar. Bekleed de binnenkant van een cakevorm van 25 centimeter met plasticfolie en laat het folie aan de bovenkant overhangen. Schep het mengsel in de vorm, druk het goed aan en dek het af met het overhangende plasticfolie. Laat de arretjescake 2-3 uur opstijven in de koelkast. Haal de cake met behulp van het folie uit de vorm en snijd ‘m in plakken.

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    Foto: Erik Spronk

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    Reacties op oudere recepten sluiten automatisch na 180 dagen om de kwaliteit van discussies te waarborgen.

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    + Wilma Waaijer + 2020-10-23 08:52:51 +
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    Je hebt het over custard ipv eieren maar er staat niet bij hoeveel custard je moet gebruiken.
    +Vr. Gr. Wilma

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    + Rutger + 2020-10-26 13:09:29 +
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    De custard maak ik met behulp van de eidooiers, dat geeft het een extra rijke smaak. Daardoor heb je geen custardpoeder nodig.

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    + Natalie + 2020-10-23 10:34:22 +
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    Goedemorgen Wilma. De custard wordt gemaakt van de 2 eidooiers zoals in het recept staat. Niet met poeder. Rutger gebruikt geen rauwe eieren in het recept. Veel succes met dit lekkere recept

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    + Maria + 2020-10-23 09:17:22 +
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    Als kind was dat heerlijk , mijn tante maakte het wel met frituurolie, zou er nu niet meer aan moeten denken .
    +Dit is een leuk recept , en beter.

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    + Linda + 2020-10-23 10:35:41 +
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    Ik maak nooit arretjescake door de rauwe eieren die er in gaan. Maar dit recept met custard lijkt mij erg lekker. Bedankt Rutger, ga dit zeker een keer maken.

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    + Ingrid + 2020-10-23 10:40:27 +
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    Ik maak graag arretjescake (oma's recept, zó lekker!), maar een variant zonder rauw ei is heel fijn! Ik mis bij de slagroom nog de eenheid in het recept (ml achter 75).

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    + Rutger + 2020-10-26 13:08:40 +
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    Dank voor je oplettendheid! Ik heb het aangepast.

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    + E. + 2020-10-23 13:02:56 +
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    Wat fijn, een variant zonder rauwe ei. Die ga ik zeker een keer maken. Bedankt!

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    + Marloes + 2020-10-23 13:13:20 +
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    Lijkt me heerlijk en wil het dan ook graag een keertje maken.
    +Kan je de cacaopoeder ook weg laten of voor iets anders vanvangen?
    +Ik heb namelijk een allergie voor cacao.
    +Kan wel over wittechocolade omdat daar geen cacao in zit.

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    + Janneke + 2022-03-02 16:45:48 +
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    Hoi, In plaats van cacao kun je carobe(poeder) gebruiken. Maar ik weet niet of je daar dan ook allergisch voor kunt zijn.

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    + Rosanne Prins + 2020-10-23 14:30:57 +
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    Je zou de eieren of de custard ook kunnen vervangen met 5 eetlepels vanille vla.

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    + Marijke + 2020-10-23 16:56:31 +
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    Een arretjescake met lange vingers is ook erg lekker.

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    + knuth + 2020-10-23 19:25:25 +
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    ook samen maria beschuit en langevingers samen, heerlijk

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    + Arja + 2020-10-23 20:46:57 +
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    Met frituurvet is t ie ook erg lekker, zo is tie bij ons in de familie doorgegeven vanuit het originele recept van de Nederlandse Olie Fabriek (NOF, later Calvé). De Arretjecake wordt dan ook iets steviger dan met (room-)boter.

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    + Arja + 2020-10-23 20:49:20 +
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    En dan kun je ook dunnere plakjes snijden. Wij krijgen er zijn 20 tot 24 plakjes uit. :-)

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    + Ilka + 2020-10-24 11:08:09 +
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    de zo geroemde arretjescake heb ik 60 jaar geleden bij mijn oma al als "kalte Schnauze" gegeten.Mijn oma was duits,maar nu wordt dit recept ineens als nieuw aangeprezen. Wat een zwachmaat van kok die het recept van oeroude tijden alsnog gaat stelen!!!

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    + Rutger + 2020-10-24 21:45:51 +
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    Hoi! Bedankt voor je opbouwende kritiek! Als je goed leest beschrijf ik juist dat de arretjescake al heel lang gebakken wordt, dat het ooit ter promotie van frituurvet werd bedacht en dat ik mijn versie iets anders heb gemaakt door custard te gebruiken in plaats van rauwe eieren.

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    + Jeanette + 2020-10-28 17:09:08 +
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    Ik word hier moe van...wees eens aardig voor elkaar of houd je mond

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    + Evelyn van Zijl + 2020-10-24 19:58:27 +
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    Rutger pretendeert nergens dat dit een nieuw recept is.
    +Het enige wat er "nieuw"aan is, is dat er geen rauwe eieren worden gebruikt.
    +Misschien wat beter lezen volgende keer?
    +En verder lijkt het me dat de reactie's zijn om eventueel een tip te geven, vraag te stellen of gewoon leuk te reageren.
    +Als ik om wat voor reden dan ook een recept niets vind maak ik het gewoon niet.
    +Degene waar het van is hoeft niet afgekraakt te worden!
    +Rutger bedankt weer voor het leuke recept.

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    + Hanneke + 2020-10-25 19:32:01 +
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    Ik wil het gaan proberen met toevoeging van walnoten, hagelslag, gedroogde vruchten b.v. cranberry, beetje havermout e.d.
    +Is dat een idee?
    + Dan met minder koekjes? Wel ca 225 gram totaal, ik denk lijkt me dat ik het dan iets gezonder maak, en minder zoet?.

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    + Rutger + 2020-10-26 13:01:32 +
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    Hoi! Volgens mij moet dat heel goed kunnen. Het klinkt heerlijk! Wellicht is het wel lekker om de noten en havermout eerst te roosteren.

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    + Myrthe + 2020-11-10 21:13:18 +
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    Altijd zeer tevreden over de recepten van Rutger en nu super blij met dit recept. Tijd geleden verschillende recepten geprobeerd o.a. 'het orginele' maar geen een zo lekker als deze. En heel fijn dat er in deze geen rauw ei zit!

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    + Laura Geerlings + 2020-11-12 20:00:33 +
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    Het originele recept is al bijna 70 jaar oud. uit Calve's receptenboekje.
    +Mijn moeder maakte het, ik maakte het en mijn zoon heeft het gemaakt als ruil voor ander eten of een slaapplaats tijdens zijn reis door het oosten.
    +Voor mij pure nostalgie.

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    + Kelly + 2020-11-22 21:10:04 +
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    Kan dit ook in de diepvries??

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    + Rutger + 2020-11-30 08:57:27 +
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    Dat denk ik wel, al heb ik het zelf nog niet geprobeerd.

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    + Nadieh Van den Elzen + 2020-11-30 10:31:52 +
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    Dit recept gisteren geprobeerd, maar de arretjes cake werd niet volledig hard. Enig idee hoe dit komt, of wat ik wellicht fout heb gedaan?

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    + Rutger + 2020-12-07 07:34:36 +
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    Heb je 'm laten opstijven in de koelkast? De cake wordt niet helemaal hard, maar wel stevig genoeg om plakjes van te snijden.

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    + Eveline + 2020-12-13 21:30:52 +
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    Als je de slagroom aan de kook brengt gaat het dan niet schiften?

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    + Rutger + 2020-12-20 09:33:02 +
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    Nee hoor, dat gaat prima. Als de eidooiers eenmaal zijn toegevoegd mag de room niet meer koken, dan krijg je wel klontjes.

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    + Anne + 2020-12-13 21:51:51 +
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    Ik vond het erg lekker op de dag van bakken maar een dag later zijn de stukjes koek slap geworden, hoort dat zo? Ik vond het toch een stuk lekkerder toen die stukjes knapperig waren.. snel nog maar een keer bakken misschien?:)

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    + Rutger + 2020-12-20 09:31:55 +
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    Als je de cake in de koelkast bewaard en goed afdekt met plasticfolie zouden de koekjes knapperig moeten blijven.

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    + Alies + 2020-12-22 15:30:50 +
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    Hoi Rutger!

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    Al jouw recepten (ik heb de bakbijbel en kies elke week iets uit met de kinderen) zijn hier een succes :)
    +Tijdens de kerst wordt dit onderdeel van het 'grand dessert'.
    +Hoelang kan ik dit ongeveer bewaren in de koelkast?

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    + Rutger + 2020-12-30 10:38:58 +
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    Heel leuk om te horen! Dit kun je prima 2-3 dagen bewaren in de koelkast. Of invriezen.

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    + Fanny van der Giessen + 2021-01-16 21:31:55 +
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    Help mijn boter schift/wordt klonterig met laag olie met de suiker en cacao. Ik probeer de suiker op te lossen maar dan gaat het fout. Vorige week zonder problemen gemaakt en nu al 2x. En ik moet ze morgen klaar hebben ivm verjaardag.

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    + Rutger + 2021-01-18 09:01:11 +
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    Heb je de boter te warm gemaakt? Of de custard te heet toegevoegd?

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    + Fanny van der Giessen + 2021-01-19 09:27:26 +
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    De 2e keer de boter heel zacht verwarmt dus niet te heet. De custard had ik nog niet toegevoegd. Ik heb het zondag en maandag anders gemaakt. Boter alleen bij de suiker en niet helemaal laten oplossen en de cacao later toegevoegd. Toen ging het wel goed.

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    + betsy -boxem + 2022-03-07 14:10:26 +
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    al ben ik 74 hou ook wel van lekkere dingen
    +heb hem vorige week gemaakt .
    +hij was heel lekker maar machtig .
    +en de custard zelf maken is heel goed te doen.
    +heb het op jouw manier gedaan .
    +want ik hou ook niet zo van rauwe eieren.

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    + Ria + 2022-07-11 11:30:03 +
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    Ik gebruik geen eieren maar 3 volle eetlepels gele vla

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    + mascha + 2022-03-10 18:37:23 +
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    lijkt me lekker! ik ga hem morgen maken kan het ook op een andere manier dan dat hie jij het doen?

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    Dat kan vast. Wat wil je precies anders?

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    + Willy + 2022-03-12 12:42:17 +
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    Ik kreeg al van mijn moeder, met mijn verjaardag,( ik ben nu bijna 75 jaar) een arretjes cake, als ik meer kindjes op bezoek had, maar die arretjes cake, was altijd met diamantvet, en zooo heerlijk, nu doe ik het met half blue band, en half roomboter, en de kleinkinderen, zijn al groot, in de 20 allemaal, zeggen dan, oma wanneer maak je
    +weer eens arretjescake. Zo leuk en lief.en... ik doe het graag. Groetjes

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    Ja klopt was bij ons thuis ook met diamant vet. Heerlijk. Ik heb hem ook weleens alleen met roomboter gemaakt maar dan blijft het zachter maar wel lekkerder. Met Kerst staat hij bij ons op tafel. Voor mijn kinderen en kleinkinderen. Laatst mijn klas er op getrakteerd. Heerlijk.

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    Wat leuk! Geniet er van!

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    + Lotta + 2022-06-16 13:23:07 +
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    Hoi, hoeveel custard moet je hiervoor gebruiken?

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    + Rutger + 2022-06-19 20:13:12 +
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    De custard maak je zelf van de slagroom en de eieren. Het staat helemaal uitgelegd in het recept.

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    + L. + 2022-08-20 01:49:10 +
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    Zou je de slagroom ook kunnen vervangen door (lactosevrije) melk ivm voedsel allergie?

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    + Rutger + 2022-09-14 20:57:36 +
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    Volgens mij moet dat heel goed kunnen.

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    U kunt niet meer reageren.

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    Blijf op de hoogte!Vul nu je e-mailadres in en ontvang elke 2 weken de nieuwsbrief van Rutger bakt. De lekkerste recepten, de beste baktips en exclusieve acties!

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    Met dit recept kun je zelf een heerlijke abrikozenvlaai bakken! Deze vlaai is het lekkerst met verse abrikozen, maar buiten het seizoen kun je die ook vervangen door abrikozen uit blik. Ik gebruik voor deze vlaai een vulling van banketbakkersroom. Dat in combinatie met de frisse abrikozen en vlaaibodem levert een heerlijke abrikozentaart op! Wil je een abrikozenvlaai met slagroom maken? Garneer de afgekoelde vlaai dan met opgeklopte slagroom. Van dit abrikozenvlaai recept kun je 10-12 punten snijden.

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    Abrikozenvlaai maken

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    Maak eerst de banketbakkersroom en het vlaaideeg.

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    Als je verse abrikozen gebruikt moeten deze eerst nog -voorbereid worden, om de schil te verwijderen. Snijd de abrikozen kruislings in -en leg ze 1 à 2 minuten in kokend water. Leg ze vervolgens in ijskoud water om -het kookproces te stoppen. Verwijder de schil van de abrikozen, halveer ze en verwijder -de pit.

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    Vet een vlaaivorm met een doorsnede van 28 centimeter en -een hoogte van 3 centimeter in met boter. Kneed het deeg nog kort door en rol -het dan op een bebloemd werkblad uit tot een ronde lap, die ruim over de -vlaaivorm past. Bekleed de vorm met het deeg en zorg dat het overal goed -aansluit. Verwijder het overhangende deeg door met een deegroller over de vorm -te rollen of met behulp van een mes.

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    Verwarm de oven voor op 220 °C. Klop de afgekoelde banketbakkersroom los met (hand)mixer met garde(s) en verdeel deze over de met deeg beklede vlaaivorm. Rangschik de abrikozenhelften met de bolle kanten omhoog op de banketbakkersroom, zodat de hele vlaai bedekt is. Als je wilt kun je nog wat suiker over de abrikozen strooien.

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    Abrikozenvlaai bakken

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    Laat de vlaai nog 15 minuten rusten en bak deze -vervolgens in 25 tot 35 minuten goudbruin en gaar. Laat de vlaai na het bakken -een halfuur afkoelen in de vorm en plaats hem daarna op een rooster om verder -af te koelen.

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    Verlaag de oventemperatuur naar 160 °C en spreid het -amandelschaafsel uit over een met bakpapier beklede bakplaat. Rooster het -schaafsel 6-8 minuten tot het goudbruin is.

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    Verwarm de abrikozenjam en bestrijk daarmee de afgekoelde -abrikozen vlaai. Strooi het amandelschaafsel over de vlaai en bestuif de rand -licht met poedersuiker.

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    Foto: Harold Pereira

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    - Klaas Blomme - 2020-05-08 19:32:23 -
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    Lekker recept, zal ik zeker nog maken. Dank je Harold!

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    - Servé - 2020-05-09 11:21:27 -
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    Waar kan die vlaai vorm krijgen zonder ribbels?

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    - Rutger - 2020-05-11 13:47:02 -
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    Bijvoorbeeld hier: https://www.bouwhuis.com/vlaaipan-alusteel-o28cm-hoog-2-5cm

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    - Linda - 2020-05-16 09:07:51 -
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    Mooi recept, duidelijke uitleg, goed te doen en erg lekker.

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    - Lotte - 2021-08-16 12:57:09 -
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    Hallo,

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    Ik wil binnenkort kleine abrikozen vlaaitjes gaan maken. Ik heb kleine ronde bakvormpjes met een doorsnede van 10 cm. Kan ik dit recept er voor gebruiken en zo ja hoelang moeten de taartjes in de oven?
    -Alvast bedankt!

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    - Rutger - 2021-08-16 14:36:01 -
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    Je kunt daar zeker dit recept voor gebruiken. De exacte baktijd is een kwestie van uitproberen, zelf heb ik ze nog niet in het klein gemaakt.

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    - Roos - 2021-09-14 14:16:55 -
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    Beste Rutger, dit recept zou ik graag met perziken in plaats van abrikozen maken. Ik kan ze er dan beter opleggen na het bakken van de bodem met banketbakkersroom denk ik? Alvast bedankt!

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    - Rutger - 2021-09-20 07:52:00 -
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    De perziken kun je ook gewoon meebakken, net als de abrikozen.

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    - Patricia gerrits - 2021-10-02 23:07:10 -
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    Hoi Rutger ik heb deze vlaai uitgeprobeerd maar op een of andere manier werd de banketbakkersroom vloeibaar en steef ook niet meer op na het afkoelen. Ik heb al bij verschillende vlaaien bbr meegebakken en nooit een probleem gehad. Heb jij enig idee hoe dit kan. Groetjes patricia

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    - Rutger - 2021-10-03 17:21:08 -
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    Hoi. Dat is gek. Waren de abrikozen heel waterig? Dat de room daardoor slap werd?

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    - patricia gerrits - 2021-10-19 17:02:49 -
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    Hoi Rutger,

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    Ik heb wel abrikozen uit blik gebruikt maar wel heel goed uit laten lekken.
    -Ik heb echt geen idee wat er mis gegaan is.

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    Groetjes Patricia

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    - Marjon van de wardt - 2022-01-18 21:20:07 -
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    Hoi Rutger

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    Kan je die abrikozen vlaai ook met gedroogde abrikozen maken.

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    Grt Marjon

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    Daar heb ik geen ervaring mee, ik ben bang dat het dan te droog wordt.

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    Hoi Rutger
    -In je taart bijbel staat ook een abrikozen vlaai maar dan met kruimels, kan ik de kruimels vervangen door een laag slagroom?
    -Mvg Anke

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    Hoi! Taartbijbel heeft Hans geschreven, dus die vraag kun je dan beter aan hem stellen. Maar het klinkt alsof het wel kan (de slagroom natuurlijk na het bakken en afkoelen pas op de vlaai spuiten).

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    Abrikozenvlaai

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    Met dit recept kun je zelf een heerlijke abrikozenvlaai bakken! Deze vlaai is het lekkerst met verse abrikozen, maar buiten het seizoen kun je die ook vervangen door abrikozen uit blik. Ik gebruik voor deze vlaai een vulling van banketbakkersroom. Dat in combinatie met de frisse abrikozen en vlaaibodem levert een heerlijke abrikozentaart op! Wil je een abrikozenvlaai met slagroom maken? Garneer de afgekoelde vlaai dan met opgeklopte slagroom. Van dit abrikozenvlaai recept kun je 10-12 punten snijden.

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    Opmerking over de temperatuur

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    In mijn vlaairecepten heb ik altijd 220 °C aangehouden als baktemperatuur. Dat werkt goed voor mij en levert heerlijke vlaaien op. Uit de vele reacties begrijp ik dat deze temperatuur bij sommigen een te donker resultaat oplevert. Traditioneel worden vlaaien redelijk heet gebakken en is 220 °C een goede temperatuur om de vlaai en de bodem van de vlaai goed gaar te krijgen. Wil je minder risico op een te donkere vlaai, bak deze dan op 200 °C. Nog lager zou ik niet adviseren, dan wordt de baktijd ook langer, waardoor het deeg te droog kan worden. Deze temperaturen zijn gebaseerd op een oven met onder- en bovenwarmte. Meer daarover lees je hier. In beide gevallen is het aan te raden om het ovenrooster, waarop de vlaai staat, laag in de oven te plaatsen, zodat de vlaai genoeg warmte van onderen krijgt.

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    Abrikozenvlaai maken

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    Maak eerst de banketbakkersroom en het vlaaideeg.

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    Als je verse abrikozen gebruikt moeten deze eerst nog +voorbereid worden, om de schil te verwijderen. Snijd de abrikozen kruislings in +en leg ze 1 à 2 minuten in kokend water. Leg ze vervolgens in ijskoud water om +het kookproces te stoppen. Verwijder de schil van de abrikozen, halveer ze en verwijder +de pit.

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    Vet een vlaaivorm met een doorsnede van 28 centimeter en +een hoogte van 3 centimeter in met boter. Kneed het deeg nog kort door en rol +het dan op een bebloemd werkblad uit tot een ronde lap, die ruim over de +vlaaivorm past. Bekleed de vorm met het deeg en zorg dat het overal goed +aansluit. Verwijder het overhangende deeg door met een deegroller over de vorm +te rollen of met behulp van een mes.

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    Verwarm de oven voor op 200-220 °C. Klop de afgekoelde banketbakkersroom los met (hand)mixer met garde(s) en verdeel deze over de met deeg beklede vlaaivorm. Rangschik de abrikozenhelften met de bolle kanten omhoog op de banketbakkersroom, zodat de hele vlaai bedekt is. Als je wilt kun je nog wat suiker over de abrikozen strooien.

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    Abrikozenvlaai bakken

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    Laat de vlaai nog 15 minuten rusten en bak deze +vervolgens in 25 tot 35 minuten goudbruin en gaar. Laat de vlaai na het bakken +een halfuur afkoelen in de vorm en plaats hem daarna op een rooster om verder +af te koelen.

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    Verlaag de oventemperatuur naar 160 °C en spreid het +amandelschaafsel uit over een met bakpapier beklede bakplaat. Rooster het +schaafsel 6-8 minuten tot het goudbruin is.

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    Verwarm de abrikozenjam en bestrijk daarmee de afgekoelde +abrikozen vlaai. Strooi het amandelschaafsel over de vlaai en bestuif de rand +licht met poedersuiker.

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    Foto: Harold Pereira

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    + +Reactie plaatsen +
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    Reacties op oudere recepten sluiten automatisch na 180 dagen om de kwaliteit van discussies te waarborgen.

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    + Klaas Blomme + 2020-05-08 19:32:23 +
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    Lekker recept, zal ik zeker nog maken. Dank je Harold!

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    + Servé + 2020-05-09 11:21:27 +
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    Waar kan die vlaai vorm krijgen zonder ribbels?

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    + Rutger + 2020-05-11 13:47:02 +
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    Bijvoorbeeld hier: https://www.bouwhuis.com/vlaaipan-alusteel-o28cm-hoog-2-5cm

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    + Linda + 2020-05-16 09:07:51 +
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    Mooi recept, duidelijke uitleg, goed te doen en erg lekker.

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    + Lotte + 2021-08-16 12:57:09 +
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    Hallo,

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    Ik wil binnenkort kleine abrikozen vlaaitjes gaan maken. Ik heb kleine ronde bakvormpjes met een doorsnede van 10 cm. Kan ik dit recept er voor gebruiken en zo ja hoelang moeten de taartjes in de oven?
    +Alvast bedankt!

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    + Rutger + 2021-08-16 14:36:01 +
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    Je kunt daar zeker dit recept voor gebruiken. De exacte baktijd is een kwestie van uitproberen, zelf heb ik ze nog niet in het klein gemaakt.

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    + Roos + 2021-09-14 14:16:55 +
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    Beste Rutger, dit recept zou ik graag met perziken in plaats van abrikozen maken. Ik kan ze er dan beter opleggen na het bakken van de bodem met banketbakkersroom denk ik? Alvast bedankt!

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    + Rutger + 2021-09-20 07:52:00 +
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    De perziken kun je ook gewoon meebakken, net als de abrikozen.

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    + Patricia gerrits + 2021-10-02 23:07:10 +
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    Hoi Rutger ik heb deze vlaai uitgeprobeerd maar op een of andere manier werd de banketbakkersroom vloeibaar en steef ook niet meer op na het afkoelen. Ik heb al bij verschillende vlaaien bbr meegebakken en nooit een probleem gehad. Heb jij enig idee hoe dit kan. Groetjes patricia

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    + Rutger + 2021-10-03 17:21:08 +
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    Hoi. Dat is gek. Waren de abrikozen heel waterig? Dat de room daardoor slap werd?

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    + patricia gerrits + 2021-10-19 17:02:49 +
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    Hoi Rutger,

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    Ik heb wel abrikozen uit blik gebruikt maar wel heel goed uit laten lekken.
    +Ik heb echt geen idee wat er mis gegaan is.

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    Groetjes Patricia

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    + Marjon van de wardt + 2022-01-18 21:20:07 +
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    Hoi Rutger

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    Kan je die abrikozen vlaai ook met gedroogde abrikozen maken.

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    Grt Marjon

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    + Rutger + 2022-01-22 12:36:04 +
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    Daar heb ik geen ervaring mee, ik ben bang dat het dan te droog wordt.

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    + Anke + 2022-05-24 13:15:21 +
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    Hoi Rutger
    +In je taart bijbel staat ook een abrikozen vlaai maar dan met kruimels, kan ik de kruimels vervangen door een laag slagroom?
    +Mvg Anke

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    + Rutger + 2022-05-29 21:14:26 +
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    Hoi! Taartbijbel heeft Hans geschreven, dus die vraag kun je dan beter aan hem stellen. Maar het klinkt alsof het wel kan (de slagroom natuurlijk na het bakken en afkoelen pas op de vlaai spuiten).

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    Banketstaaf – recept

    Banketstaaf – recept

    30 november 2016
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    • Makkelijk
    • ± 15 m
    • ± 30 m
    Ingrediëntenlijst
    • Verder nodig
    • ½ ei, losgeklopt, om te bestrijken

    Rondom Sinterklaas wordt er volop gebakken voor het ‘heerlijk avondje’! Een lekkernij die zeker niet mag ontbreken is de banketstaaf. Als kind (en nu eigenlijk nog steeds wel) wilde ik altijd het liefst het kontje van de banketstaaf. Er is niks lekkerder dan eerst het spijs eruit te lepelen en dan als laatste het bladerdeeg op te eten. Heerlijk!

    Lekker & makkelijk banketstaaf recept

    Dit banketstaaf recept is heel eenvoudig om te maken en je hebt het binnen tien minuten op de bakplaat liggen. De combinatie van het knapperige bladerdeeg met de smeuïge amandelspijsvulling maken deze sinterklaastraktatie onweerstaanbaar lekker. Versgebakken zijn deze banketstaven het allerlekkerste, maar je kunt ze ook prima een paar dagen eerder bakken en op de avond zelf nog kort opwarmen in de oven. Geniet van deze onwijs lekkere zelfgebakken banketstaaf!

    Banketstaaf

    4 tips om te variëren met deze zelfgemaakte banketstaaf

    • Verstop in het midden van de rol amandelspijs wat uitgelekte Amarena kersen.
    • Meng wat sinaasappelrasp of gekonfijte sinaasappelschil door het amandelspijs. Je kan er ook nog een snuf kaneel bij doen.
    • Bestrooi de banketstaaf na het bestrijken met ei met wat amandelschaafsel en bestuif de banketstaaf na het bakken met wat poedersuiker.
    • Maak 1 lange rol door de twee stukken bladerdeeg in de lengte aan elkaar te maken, op die manier kan je er een banketletter of –krans van maken.

    Banketstaaf maken

    Verwarm de oven voor op 220 ⁰C en bekleed een bakplaat met bakpapier. Kneed het amandelspijs kort door en voeg vervolgens een half ei toe om het amandelspijs iets soepeler te maken. Maak twee rollen van het amandelspijs van zo’n 32-34 centimeter lang.

    Rol het bladerdeeg uit en snijd het deeg in de lengte doormidden. Leg op het midden van ieder stuk bladerdeeg een rol amandelspijs en vouw de twee korte uiteinden van het deeg over het amandelspijs. Bestrijk deze twee uiteinden licht met water. Vouw één lange kant van het deeg over het amandelspijs en maak ook deze licht vochtig. Vouw tot slot de andere kant van het deeg over de rol amandelspijs en druk dit goed vast. Leg de banketstaven met de deegnaad naar beneden op de bakplaat en laat ze 20 minuten rusten in de koelkast.

    Bestrijk de banketstaven met het losgeklopte ei en bak ze in 25 tot 35 minuten goudbruin. Laat de banketstaven afkoelen op een rooster.

    BanketstaafBanketstaaf

    BanketstaafBanketstaaf

    Dit bericht is gesponsord door Tante Fanny.

    Banketstaaf

    Foto’s: Erik Spronk

    Geef jouw beoordeling!
    Reactie plaatsen
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    Reacties (31)
    Ronald struik 2016-11-30 08:24:18

    Lekker !!!! Staat in de oven

    Beantwoorden
    RO
    Annemie 2016-11-30 14:34:35

    In het weekend ga ik dat zeker bakken

    Beantwoorden
    AN
    Nina 2016-11-30 15:24:45

    Waarom wordt er hier gebruik gemaakt van kant en klaar bladerdeeg en niet van eigen gemaakt bladerdeeg? Is dit puur uit gemak of is er een ander verschil?

    Beantwoorden
    NI
    Eddy Degraeve 2022-11-22 17:12:42

    Sommige mensen kunnen zelf geen bladerdeeg maken ... is voor mij te arbeidsintensief geworden na een ongeval. Vroeger maakte ik dit wel zelf en vind het jammer dat dit niet meer kan .....

    Beantwoorden
    ED
    Rutger 2016-12-03 09:49:25

    Hoi Nina! In dit geval is dat puur uit gemak. Natuurlijk kan je ook zelfgemaakt bladerdeeg gebruiken, het is maar net hoeveel tijd je ervoor hebt.

    Beantwoorden
    Anneke Tabbers 2016-11-30 16:22:53

    Rutger, heb je ook nog leuk idee voor en voorgerecht voor mij, kerstavond krijg ik 12 gasten.
    Alleen geen vis, en niet te moeilijk.

    Beantwoorden
    AN
    Henk Kooiman 2016-11-30 17:46:37

    Groot minpunt van dit verse bladerdeeg: er zit geen boter in, maar margarine .
    Het zal best lekker zijn qua smaak en makkelijk te verwerken, maar zonder roomboter hoeft het voor mij niet.
    Natuurlijk wel hoera voor de veganisten onder ons; die gun ik het van harte dat ze een smakelijk product hebben om mee te bakken.
    Complimenten voor de duidelijke instructiefoto's !

    Beantwoorden
    HE
    Hanneke van den Bosch 2016-11-30 23:27:36

    ik gebruik roomboter bladerdeegplakjes en maak er mini banketstaafjes van.

    Beantwoorden
    HA
    Marijke 2016-12-03 14:48:46

    220 graden is te hoog en de tijd daarom te lang. Ik heb de staaf na een kwartier uit de oven gehaald, toen was hij al iets te bruin.

    Beantwoorden
    MA
    Rutger 2016-12-04 23:03:32

    Hoi Marijke. Iedere oven is natuurlijk anders, daarom zijn de oventijden die ik noem ook altijd indicaties. Heb je met hetelucht gebakken? Dan kan je de oven altijd beter zo'n tien procent lager zetten.

    Beantwoorden
    Marijke 2016-12-03 16:20:33

    Maar wel heel lekker!!

    Beantwoorden
    MA
    Danielle 2016-12-06 16:49:02

    Rutger, ik heb momenteel helaas geen oven maar wel een airfryer. Zou ik een banketstaaf ook in de airfryer kunnen maken? En welke stand en tijd zou ik dan aan moeten houden?

    Beantwoorden
    DA
    Rutger 2016-12-09 08:22:14

    Ik denk wel dat het kan, maar durf het niet zeker te zeggen. Ik heb zelf nog te weinig ervaring met de airfryer om daar een goed antwoord op te kunnen geven.

    Beantwoorden
    Doret Balk 2016-12-20 18:41:05

    Hoi Rutger,
    Kan ik de banketstaaf ook met glutenvrije bladerdeeg maken, of werkt dat niet?

    Beantwoorden
    DO
    Rutger 2016-12-21 23:40:22

    Ik ga er van uit dat het kan, maar heb eerlijk gezegd nog nooit gebakken met glutenvrij bladerdeeg.

    Beantwoorden
    Sandra 2016-12-24 12:50:02

    Hoi Rutger,
    Ik wil hem opmaken met bigarreaux. Doe ik dat na het bakken of kunnen ze de oven mee in?

    Beantwoorden
    SA
    Rutger 2016-12-24 16:40:31

    Hoi! Die kunnen er na het bakken op, meebakken is niet zo'n goed idee.

    Beantwoorden
    Henk 2016-12-24 18:00:55

    Na het bakken bestrijken met opgewarmde sinaasappelmarmelade en daar de bigarreaux en wat sliertjes gekonfijte sinaasappelschil opplakken. Niet iedereen lust sinaasappelmarmelade, dus veel banketbakkers laten dit tegenwoordig achterwege. Helaas.

    Beantwoorden
    HE
    Rutger 2016-12-25 14:03:18

    Dankjewel voor het advies Henk!

    Beantwoorden
    Nico 2017-09-30 19:08:06

    Hi Rutger,
    Het banketstaaf seizoen begint weer, en vandaag heb ik weer een staaf gepakken. Weer heb ik de twee problemen, die ik bijna altijd heb, nl.: 1) soms loopt het spijs uit de rol tijdens het bakken er zit dan een gat in het deeg, en 2) na het afkoelen is de spijs nogal hard.
    Wat kan ik daar aan doen? Ik gebruik altijd bladerdeeg-velletjes uit de diepvries. Verder volg ik nauwkeurig je recept, ik gebruik rauwe amandelen die ontveld zijn. Wat doe ik verkeerd?

    Beantwoorden
    NI
    Rutger 2017-10-02 13:10:06

    Door een rol koelvers bladerdeeg te gebruiken heb je het probleem van gaten in het deeg, wat met losse lapjes vaak gebeurd, minder of niet. Het spijs kun je wat afslappen met water en/of ei, daardoor wordt het wat minder hard.

    Beantwoorden
    Nico 2017-10-03 19:14:03

    ok, dank je, ik ga het anders aanpakken !

    Beantwoorden
    NI
    Carina 2017-11-12 21:17:34

    Vandaag gemaakt deze amandelstaaf
    Foto op fb
    Graag feed back

    Beantwoorden
    CA
    Carina van Hout 2017-11-12 21:22:28

    Vandaag gemaakt deze amandelstaaf
    en bladerdeeg zelf gemaakt en spijs is zelf gemaakt
    Wat leuk om te doen

    Beantwoorden
    CA
    Rutger 2017-11-19 22:00:00

    Heel leuk om te horen!

    Beantwoorden
    Miranda 2017-11-22 06:17:37

    Hoe lang blijft hij vers en kan ik hem bewaren?

    Beantwoorden
    MI
    Rutger 2017-11-27 08:10:15

    Op de dag zelf en de dag daarna is hij het lekkerst. Maar luchtdicht verpakt kun je hem zeker een kleine week bewaren en voor het serveren weer even oppiepen in de oven. Dan smaakt hij weer als vers!

    Beantwoorden
    Ingrid 2017-11-27 17:38:45

    Het deeg hoef je niet in te prikken voor een banketstaaf toch?? Ik ga hem zeker maken en dan met de amarenekersen erin en zelfgemaakte amandelspijs. Lijkt me erg lekker :-)

    Beantwoorden
    IN
    Ingrid 2017-11-27 17:39:43

    Ja het staat niet in het recept van dat inprikken maar ik vraag het voor de zekerheid. Ik werk niet zo vaak met bladerdeeg en vraag me altijd af als ik iets maak of het nou wel of niet ingeprikt moet worden :-)

    Beantwoorden
    IN
    Rutger 2017-11-30 11:03:00

    Het inprikken doe je alleen als je wilt dat het deeg niet teveel rijst en daardoor te hoog wordt. Met het inprikken maak je de structuur van het bladerdeeg wat kapot, waardoor het minder hoog bakt. Bij de banketstaaf is dat niet nodig. Doordat het deeg om het spijs gerold is rijst het al minder hoog dan normaal.

    Beantwoorden
    thea 2018-02-03 20:56:59

    hoi Rutger ik wil een amandelstaaf bakken maar waar kun je een rol bladerdeeg kopen, ik heb alleen maar de vierkante balderdeeg. Ik hoor graag wat van je

    Beantwoorden
    TH
    Rutger 2018-02-05 08:44:33

    Hoi! Kijk even op de site van Tante Fanny, daar staan alle verkooppunten: www.tantefanny.nl

    Beantwoorden
    Anita Monk 2020-11-14 09:40:46

    Won bij londen stuur je banket stafen naar Engeland!?

    Beantwoorden
    AN
    Rutger 2020-11-16 08:36:21

    Helaas stuur ik helemaal niets op, je kunt de banketstaaf zelf bakken :)

    Beantwoorden
    Rowen 2020-11-28 09:59:07

    Welke ovenstand gebruik je?

    Beantwoorden
    RO
    Rutger 2020-11-30 08:26:10

    Zie deze pagina voor het antwoord: https://rutgerbakt.nl/faq-veelgestelde-vragen/

    Beantwoorden
    Melvin 2020-12-03 22:51:47

    Ik heb inmiddels één banketstaaf gemaakt. Ik kon helaas de rol bladerdeeg niet bemachtigen, en heb het dus met losse plakken moeten doen. Die heb ik deels over elkaar heen gelegd zodat ik een rol kreeg, en een beetje tegen elkaar aangedrukt. Ik heb de temperatuur en oventijd aangehouden, en hoewel de bovenkant prima was, was de onderkant helemaal zwart. Wat kan ik een volgende keer precies anders doen? Ik heb de onderkant niet bestreken met ei, misschien was dat het? Of misschien was er spijs gelekt en is dat aan gaan branden?

    Ik ga eerdaags nog een poging wagen want ik heb nog spijs en bladerdeeg over. 😅

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    ME
    Rutger 2020-12-07 07:10:45

    Je kunt het ovenrooster iets hoger in de oven plaatsen (zodat het minder warmte van onderen krijgt) of een een dubbele laag bakpapier gebruiken onder de rol. Zorg er inderdaad goed voor dat er geen eistrijksel of spijs onder de rol komt, dat wordt tijdens het bakken snel te donker.

    Beantwoorden
    Saskia 2020-12-05 12:57:08

    Bij de grote gele supermarkt hebben ze bladerdeeg rollen.😉

    Beantwoorden
    SA
    Cobie 2020-12-13 12:05:29

    Goedemorgen Rutger,
    Staat de banketstaaf en letter in 1 van je prachtige boeken? Ik heb er inmiddels 4.

    Beantwoorden
    CO
    Rutger 2020-12-13 12:49:25

    Hoi! Deze staat niet in mijn boeken, enkel online.

    Beantwoorden
    Cobie 2020-12-28 15:03:41

    Hallo Rutger,
    Ik heb inmiddels al verschillende banketstaven gebakken, ook voor vrienden en familie. Ook het bladerdeeg en de spijs maak ik zelf. Ze waren allemaal super lekker. Kreeg veel complimenten. Ik heb zelfs een kerstkrans gemaakt met vruchtjes etc. Alleen de tip die je geeft om wat amandelschaafsel er op te strooien is geen succes. Mijn laatste was dus niet zo goed. Verbrand schaafsel. Jammer. Groet Cobie

    Beantwoorden
    CO
    Rutger 2020-12-30 09:38:46

    Leuk om te horen dat de staven zo in de smaak vallen!

    Beantwoorden
    Thomas 2020-12-29 10:01:08

    Hoi Rutger dank je wel. Ik woon in Denemarken. Ik vind het heel lekker om jou recepten te gebruiken. Groetjes, Thomas (9 jaar)

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    TH
    Rutger 2020-12-30 09:34:01

    Hoi Thomas! Heel leuk om te horen! Heel veel bakplezier!

    Beantwoorden
    Berry 2021-10-23 11:35:14

    Hoi Rutger.... De eerste banketstaaf van dit jaar heb ik gemaakt maar jammer is dat deze is opengeklapt. Ondanks ik de deegnaad naar beneden heb gelegd. Niet minder lekker natuurlijk maar wel een beetje jammer. Weet jij wat ik anders kan doen?

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    BE
    Ilse 2021-11-22 21:19:05

    Hallo Berry je moet er boven op met een prikker 3 gaatjes in prikken dan his het euvel over. Succes

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    IL
    Rutger 2021-10-24 12:33:34

    Dat is zeker jammer. Het is lastig om een oplossing te geven, omdat ik natuurlijk niet gezien heb wat je precies hebt gedaan. Wellicht wat het spijs te nat, het deeg te dun of niet goed gerold.

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    Hans 2022-11-21 11:33:18

    Meestal wordt de bovenkant van de staaf een paar keer ingeprikt met een vork dan kan de stoom in de staaf eruit.

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    HA
    Ed 2021-12-01 16:07:38

    Beste Rutger, is er geen lijst van baktijden per product, net zowel de hete lucht en de onder en bovenwarmte en tevens de baktijden.

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    ED
    Rutger 2021-12-08 22:49:43

    Die is er niet. Meer uitleg over de verschillende ovens en temperaturen lees je hier: https://rutgerbakt.nl/faq-veelgestelde-vragen/

    Beantwoorden
    Jenny Rave 2021-12-11 13:26:55

    Hoe komt het dat mijn amandelstaaf taai is?

    Beantwoorden
    JE
    Rutger 2021-12-14 08:32:12

    Heb je 'm lang genoeg gebakken?

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    Ilse 2022-02-28 20:58:12

    Ik heb ook een taaie banketstaaf gekregen, ik vermoed dat het de amandelspijs is, moet ik hier misschien wat losse suiker door doen voor ik het als vulling ga gebruiken?

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    Jos 2022-03-10 10:50:59

    Hoi Rutger, zowel deze banketstaaf als een amandelbroodje is een combi van bladerdeeg en amandelspijs. Toch zijn ze heel verschillend. Waarin zit dit verschil?
    Kan je misschien een keer een recept delen van een amandelbroodje?

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    JO
    Rutger 2022-03-13 12:45:39

    Ze verschillen inderaad. Bij een amandelbroodje is het deeg niet zo stevig om de amandelvulling heen gerold, waardoor het bladerdeeg luchtiger kan rijzen. Wellicht plaats ik in de toekomst een recept voor amandelbroodjes!

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    Elisabeth Ruiter 2022-04-21 00:18:19

    Ik gebruik Amandel meel inplaats van amandelen fijn malen. Scheelt tijd en net zo lekker. 1 op 1 plus een ei voor de spice.

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    EL
    danny 2022-05-19 16:29:43

    Rutger, je helpt me enorm met een school opdracht. bedankt

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    Della 2022-11-29 12:44:05

    Help! Rutger ik gebruik jouw recept maar de amandelstaven worden maar niet bruin! Ze zitten al 30 min. In de oven. Ik heb een losse oven en heb de stand nu naar hetelucht gebracht. Wat te dien?

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    Rutger 2022-12-01 15:03:17

    Dat is heel gek. Is de oven wel warm genoeg? En goed met ei bestreken?

    Beantwoorden
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    Banketstaaf – recept

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    Rondom Sinterklaas wordt er volop gebakken voor het ‘heerlijk avondje’! Een lekkernij die zeker niet mag ontbreken is de banketstaaf. Als kind (en nu eigenlijk nog steeds wel) wilde ik altijd het liefst het kontje van de banketstaaf. Er is niks lekkerder dan eerst het spijs eruit te lepelen en dan als laatste het bladerdeeg op te eten. Heerlijk!

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    Lekker & makkelijk banketstaaf recept

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    Dit banketstaaf recept is heel eenvoudig om te maken en je hebt het binnen tien minuten op de bakplaat liggen. De combinatie van het knapperige bladerdeeg met de smeuïge amandelspijsvulling maken deze sinterklaastraktatie onweerstaanbaar lekker. Versgebakken zijn deze banketstaven het allerlekkerste, maar je kunt ze ook prima een paar dagen eerder bakken en op de avond zelf nog kort opwarmen in de oven. Geniet van deze onwijs lekkere zelfgebakken banketstaaf!

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    4 tips om te variëren met deze zelfgemaakte banketstaaf

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    • Verstop in het midden van de rol amandelspijs wat uitgelekte Amarena kersen.
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    Banketstaaf maken

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    Verwarm de oven voor op 200 ⁰C en bekleed een bakplaat met bakpapier. Kneed het amandelspijs kort door en voeg vervolgens een half ei toe om het amandelspijs iets soepeler te maken. Maak twee rollen van het amandelspijs van zo’n 32-34 centimeter lang.

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    Rol het bladerdeeg uit en snijd het deeg in de lengte doormidden. Leg op het midden van ieder stuk bladerdeeg een rol amandelspijs en vouw de twee korte uiteinden van het deeg over het amandelspijs. Bestrijk deze twee uiteinden licht met water. Vouw één lange kant van het deeg over het amandelspijs en maak ook deze licht vochtig. Vouw tot slot de andere kant van het deeg over de rol amandelspijs en druk dit goed vast. Leg de banketstaven met de deegnaad naar beneden op de bakplaat en laat ze 20 minuten rusten in de koelkast.

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    Bestrijk de banketstaven met het losgeklopte ei en bak ze in 25 tot 35 minuten goudbruin. Laat de banketstaven afkoelen op een rooster.

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    Dit bericht is gesponsord door Tante Fanny.

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    + Ronald struik + 2016-11-30 08:24:18 +
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    Lekker !!!! Staat in de oven

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    + Annemie + 2016-11-30 14:34:35 +
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    In het weekend ga ik dat zeker bakken

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    + Nina + 2016-11-30 15:24:45 +
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    Waarom wordt er hier gebruik gemaakt van kant en klaar bladerdeeg en niet van eigen gemaakt bladerdeeg? Is dit puur uit gemak of is er een ander verschil?

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    + Eddy Degraeve + 2022-11-22 17:12:42 +
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    Sommige mensen kunnen zelf geen bladerdeeg maken ... is voor mij te arbeidsintensief geworden na een ongeval. Vroeger maakte ik dit wel zelf en vind het jammer dat dit niet meer kan .....

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    + Rutger + 2016-12-03 09:49:25 +
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    Hoi Nina! In dit geval is dat puur uit gemak. Natuurlijk kan je ook zelfgemaakt bladerdeeg gebruiken, het is maar net hoeveel tijd je ervoor hebt.

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    + Anneke Tabbers + 2016-11-30 16:22:53 +
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    Rutger, heb je ook nog leuk idee voor en voorgerecht voor mij, kerstavond krijg ik 12 gasten.
    +Alleen geen vis, en niet te moeilijk.

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    + Henk Kooiman + 2016-11-30 17:46:37 +
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    Groot minpunt van dit verse bladerdeeg: er zit geen boter in, maar margarine .
    +Het zal best lekker zijn qua smaak en makkelijk te verwerken, maar zonder roomboter hoeft het voor mij niet.
    +Natuurlijk wel hoera voor de veganisten onder ons; die gun ik het van harte dat ze een smakelijk product hebben om mee te bakken.
    +Complimenten voor de duidelijke instructiefoto's !

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    + Hanneke van den Bosch + 2016-11-30 23:27:36 +
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    ik gebruik roomboter bladerdeegplakjes en maak er mini banketstaafjes van.

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    + Marijke + 2016-12-03 14:48:46 +
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    220 graden is te hoog en de tijd daarom te lang. Ik heb de staaf na een kwartier uit de oven gehaald, toen was hij al iets te bruin.

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    + Rutger + 2016-12-04 23:03:32 +
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    Hoi Marijke. Iedere oven is natuurlijk anders, daarom zijn de oventijden die ik noem ook altijd indicaties. Heb je met hetelucht gebakken? Dan kan je de oven altijd beter zo'n tien procent lager zetten.

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    + Marijke + 2016-12-03 16:20:33 +
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    Maar wel heel lekker!!

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    + Danielle + 2016-12-06 16:49:02 +
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    Rutger, ik heb momenteel helaas geen oven maar wel een airfryer. Zou ik een banketstaaf ook in de airfryer kunnen maken? En welke stand en tijd zou ik dan aan moeten houden?

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    + Rutger + 2016-12-09 08:22:14 +
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    Ik denk wel dat het kan, maar durf het niet zeker te zeggen. Ik heb zelf nog te weinig ervaring met de airfryer om daar een goed antwoord op te kunnen geven.

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    + Doret Balk + 2016-12-20 18:41:05 +
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    Hoi Rutger,
    +Kan ik de banketstaaf ook met glutenvrije bladerdeeg maken, of werkt dat niet?

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    + Rutger + 2016-12-21 23:40:22 +
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    Ik ga er van uit dat het kan, maar heb eerlijk gezegd nog nooit gebakken met glutenvrij bladerdeeg.

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    + Sandra + 2016-12-24 12:50:02 +
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    Hoi Rutger,
    +Ik wil hem opmaken met bigarreaux. Doe ik dat na het bakken of kunnen ze de oven mee in?

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    + Rutger + 2016-12-24 16:40:31 +
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    Hoi! Die kunnen er na het bakken op, meebakken is niet zo'n goed idee.

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    + Henk + 2016-12-24 18:00:55 +
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    Na het bakken bestrijken met opgewarmde sinaasappelmarmelade en daar de bigarreaux en wat sliertjes gekonfijte sinaasappelschil opplakken. Niet iedereen lust sinaasappelmarmelade, dus veel banketbakkers laten dit tegenwoordig achterwege. Helaas.

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    + Rutger + 2016-12-25 14:03:18 +
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    Dankjewel voor het advies Henk!

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    + Nico + 2017-09-30 19:08:06 +
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    Hi Rutger,
    +Het banketstaaf seizoen begint weer, en vandaag heb ik weer een staaf gepakken. Weer heb ik de twee problemen, die ik bijna altijd heb, nl.: 1) soms loopt het spijs uit de rol tijdens het bakken er zit dan een gat in het deeg, en 2) na het afkoelen is de spijs nogal hard.
    +Wat kan ik daar aan doen? Ik gebruik altijd bladerdeeg-velletjes uit de diepvries. Verder volg ik nauwkeurig je recept, ik gebruik rauwe amandelen die ontveld zijn. Wat doe ik verkeerd?

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    + Rutger + 2017-10-02 13:10:06 +
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    Door een rol koelvers bladerdeeg te gebruiken heb je het probleem van gaten in het deeg, wat met losse lapjes vaak gebeurd, minder of niet. Het spijs kun je wat afslappen met water en/of ei, daardoor wordt het wat minder hard.

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    + Nico + 2017-10-03 19:14:03 +
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    ok, dank je, ik ga het anders aanpakken !

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    + Carina + 2017-11-12 21:17:34 +
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    Vandaag gemaakt deze amandelstaaf
    +Foto op fb
    +Graag feed back

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    + Carina van Hout + 2017-11-12 21:22:28 +
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    Vandaag gemaakt deze amandelstaaf
    +en bladerdeeg zelf gemaakt en spijs is zelf gemaakt
    +Wat leuk om te doen

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    + Rutger + 2017-11-19 22:00:00 +
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    Heel leuk om te horen!

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    + Miranda + 2017-11-22 06:17:37 +
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    Hoe lang blijft hij vers en kan ik hem bewaren?

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    + Rutger + 2017-11-27 08:10:15 +
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    Op de dag zelf en de dag daarna is hij het lekkerst. Maar luchtdicht verpakt kun je hem zeker een kleine week bewaren en voor het serveren weer even oppiepen in de oven. Dan smaakt hij weer als vers!

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    + Ingrid + 2017-11-27 17:38:45 +
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    Het deeg hoef je niet in te prikken voor een banketstaaf toch?? Ik ga hem zeker maken en dan met de amarenekersen erin en zelfgemaakte amandelspijs. Lijkt me erg lekker :-)

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    + Ingrid + 2017-11-27 17:39:43 +
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    Ja het staat niet in het recept van dat inprikken maar ik vraag het voor de zekerheid. Ik werk niet zo vaak met bladerdeeg en vraag me altijd af als ik iets maak of het nou wel of niet ingeprikt moet worden :-)

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    + Rutger + 2017-11-30 11:03:00 +
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    Het inprikken doe je alleen als je wilt dat het deeg niet teveel rijst en daardoor te hoog wordt. Met het inprikken maak je de structuur van het bladerdeeg wat kapot, waardoor het minder hoog bakt. Bij de banketstaaf is dat niet nodig. Doordat het deeg om het spijs gerold is rijst het al minder hoog dan normaal.

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    + thea + 2018-02-03 20:56:59 +
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    hoi Rutger ik wil een amandelstaaf bakken maar waar kun je een rol bladerdeeg kopen, ik heb alleen maar de vierkante balderdeeg. Ik hoor graag wat van je

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    + Rutger + 2018-02-05 08:44:33 +
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    Hoi! Kijk even op de site van Tante Fanny, daar staan alle verkooppunten: www.tantefanny.nl

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    + Anita Monk + 2020-11-14 09:40:46 +
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    Won bij londen stuur je banket stafen naar Engeland!?

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    + Rutger + 2020-11-16 08:36:21 +
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    Helaas stuur ik helemaal niets op, je kunt de banketstaaf zelf bakken :)

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    + Rowen + 2020-11-28 09:59:07 +
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    Welke ovenstand gebruik je?

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    + Rutger + 2020-11-30 08:26:10 +
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    Zie deze pagina voor het antwoord: https://rutgerbakt.nl/faq-veelgestelde-vragen/

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    + Melvin + 2020-12-03 22:51:47 +
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    Ik heb inmiddels één banketstaaf gemaakt. Ik kon helaas de rol bladerdeeg niet bemachtigen, en heb het dus met losse plakken moeten doen. Die heb ik deels over elkaar heen gelegd zodat ik een rol kreeg, en een beetje tegen elkaar aangedrukt. Ik heb de temperatuur en oventijd aangehouden, en hoewel de bovenkant prima was, was de onderkant helemaal zwart. Wat kan ik een volgende keer precies anders doen? Ik heb de onderkant niet bestreken met ei, misschien was dat het? Of misschien was er spijs gelekt en is dat aan gaan branden?

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    Ik ga eerdaags nog een poging wagen want ik heb nog spijs en bladerdeeg over. 😅

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    + Rutger + 2020-12-07 07:10:45 +
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    Je kunt het ovenrooster iets hoger in de oven plaatsen (zodat het minder warmte van onderen krijgt) of een een dubbele laag bakpapier gebruiken onder de rol. Zorg er inderdaad goed voor dat er geen eistrijksel of spijs onder de rol komt, dat wordt tijdens het bakken snel te donker.

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    + Saskia + 2020-12-05 12:57:08 +
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    Bij de grote gele supermarkt hebben ze bladerdeeg rollen.😉

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    + Cobie + 2020-12-13 12:05:29 +
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    Goedemorgen Rutger,
    +Staat de banketstaaf en letter in 1 van je prachtige boeken? Ik heb er inmiddels 4.

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    + Rutger + 2020-12-13 12:49:25 +
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    Hoi! Deze staat niet in mijn boeken, enkel online.

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    + Cobie + 2020-12-28 15:03:41 +
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    Hallo Rutger,
    +Ik heb inmiddels al verschillende banketstaven gebakken, ook voor vrienden en familie. Ook het bladerdeeg en de spijs maak ik zelf. Ze waren allemaal super lekker. Kreeg veel complimenten. Ik heb zelfs een kerstkrans gemaakt met vruchtjes etc. Alleen de tip die je geeft om wat amandelschaafsel er op te strooien is geen succes. Mijn laatste was dus niet zo goed. Verbrand schaafsel. Jammer. Groet Cobie

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    + Rutger + 2020-12-30 09:38:46 +
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    Leuk om te horen dat de staven zo in de smaak vallen!

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    + Thomas + 2020-12-29 10:01:08 +
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    Hoi Rutger dank je wel. Ik woon in Denemarken. Ik vind het heel lekker om jou recepten te gebruiken. Groetjes, Thomas (9 jaar)

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    + Rutger + 2020-12-30 09:34:01 +
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    Hoi Thomas! Heel leuk om te horen! Heel veel bakplezier!

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    + Berry + 2021-10-23 11:35:14 +
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    Hoi Rutger.... De eerste banketstaaf van dit jaar heb ik gemaakt maar jammer is dat deze is opengeklapt. Ondanks ik de deegnaad naar beneden heb gelegd. Niet minder lekker natuurlijk maar wel een beetje jammer. Weet jij wat ik anders kan doen?

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    + Ilse + 2021-11-22 21:19:05 +
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    Hallo Berry je moet er boven op met een prikker 3 gaatjes in prikken dan his het euvel over. Succes

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    + Rutger + 2021-10-24 12:33:34 +
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    Dat is zeker jammer. Het is lastig om een oplossing te geven, omdat ik natuurlijk niet gezien heb wat je precies hebt gedaan. Wellicht wat het spijs te nat, het deeg te dun of niet goed gerold.

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    + Hans + 2022-11-21 11:33:18 +
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    Meestal wordt de bovenkant van de staaf een paar keer ingeprikt met een vork dan kan de stoom in de staaf eruit.

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    + Ed + 2021-12-01 16:07:38 +
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    Beste Rutger, is er geen lijst van baktijden per product, net zowel de hete lucht en de onder en bovenwarmte en tevens de baktijden.

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    + Rutger + 2021-12-08 22:49:43 +
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    Die is er niet. Meer uitleg over de verschillende ovens en temperaturen lees je hier: https://rutgerbakt.nl/faq-veelgestelde-vragen/

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    + Jenny Rave + 2021-12-11 13:26:55 +
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    Hoe komt het dat mijn amandelstaaf taai is?

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    + Rutger + 2021-12-14 08:32:12 +
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    Heb je 'm lang genoeg gebakken?

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    + Ilse + 2022-02-28 20:58:12 +
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    Ik heb ook een taaie banketstaaf gekregen, ik vermoed dat het de amandelspijs is, moet ik hier misschien wat losse suiker door doen voor ik het als vulling ga gebruiken?

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    + Jos + 2022-03-10 10:50:59 +
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    Hoi Rutger, zowel deze banketstaaf als een amandelbroodje is een combi van bladerdeeg en amandelspijs. Toch zijn ze heel verschillend. Waarin zit dit verschil?
    +Kan je misschien een keer een recept delen van een amandelbroodje?

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    + Rutger + 2022-03-13 12:45:39 +
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    Ze verschillen inderaad. Bij een amandelbroodje is het deeg niet zo stevig om de amandelvulling heen gerold, waardoor het bladerdeeg luchtiger kan rijzen. Wellicht plaats ik in de toekomst een recept voor amandelbroodjes!

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    + Elisabeth Ruiter + 2022-04-21 00:18:19 +
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    Ik gebruik Amandel meel inplaats van amandelen fijn malen. Scheelt tijd en net zo lekker. 1 op 1 plus een ei voor de spice.

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    + danny + 2022-05-19 16:29:43 +
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    Rutger, je helpt me enorm met een school opdracht. bedankt

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    + Della + 2022-11-29 12:44:05 +
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    Help! Rutger ik gebruik jouw recept maar de amandelstaven worden maar niet bruin! Ze zitten al 30 min. In de oven. Ik heb een losse oven en heb de stand nu naar hetelucht gebracht. Wat te dien?

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    + Rutger + 2022-12-01 15:03:17 +
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    Dat is heel gek. Is de oven wel warm genoeg? En goed met ei bestreken?

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    + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + \ No newline at end of file diff --git a/tests/test_grimgrains.py b/tests/test_grimgrains.py index 47dcc44f6..941f8f5d7 100644 --- a/tests/test_grimgrains.py +++ b/tests/test_grimgrains.py @@ -11,7 +11,7 @@ class TestGrimGrainsScraper(ScraperTest): def test_host(self): self.assertEqual("grimgrains.com", self.harvester_class.host()) - @unittest.skip("canonical_url will not pass with testhtml (uses example.com)") + @unittest.skip("canonical_url is not available from this webpage") def test_canonical_url(self): self.assertEqual( "https://grimgrains.com/site/okonomiyaki.html", diff --git a/tests/test_grouprecipes.py b/tests/test_grouprecipes.py index dc577ed9d..847e18b6e 100644 --- a/tests/test_grouprecipes.py +++ b/tests/test_grouprecipes.py @@ -10,7 +10,7 @@ class TestGroupRecipes(ScraperTest): def test_host(self): self.assertEqual("grouprecipes.com", self.harvester_class.host()) - @unittest.skip("canonical_url will not pass with testhtml (uses example.com)") + @unittest.skip("canonical_url is not available from this webpage") def test_canonical_url(self): self.assertEqual( "http://www.grouprecipes.com/145264/slow-cooker-chicken-biscuits.html", diff --git a/tests/test_herseyland.py b/tests/test_herseyland.py index d01977447..bb19a9a47 100644 --- a/tests/test_herseyland.py +++ b/tests/test_herseyland.py @@ -12,7 +12,7 @@ class TestHerseyLandScraper(ScraperTest): def test_host(self): self.assertEqual("hersheyland.com", self.harvester_class.host()) - @unittest.skip("canonical_url will not pass with testhtml (uses example.com)") + @unittest.skip("canonical_url is not available from this webpage") def test_canonical_url(self): self.assertEqual( "https://www.hersheyland.com/recipes/hersheys-perfectly-chocolate-chocolate-cake.html", diff --git a/tests/test_innit.py b/tests/test_innit.py index d12dccc92..ed59351e1 100644 --- a/tests/test_innit.py +++ b/tests/test_innit.py @@ -11,7 +11,7 @@ class TestInnitScraper(ScraperTest): def test_host(self): self.assertEqual("innit.com", self.harvester_class.host()) - @unittest.skip("canonical_url will not pass with testhtml (uses example.com)") + @unittest.skip("canonical_url is not available from this webpage") def test_canonical_url(self): self.assertEqual( "https://www.innit.com/meal/967/5350/Salads%3A%20Blended-Carrot-Ginger-Dressing%2BAssembled-Broccoli-Beet-Mix%2BSeared-Tofu-Diced%2BOlive-Oil%2BPrepared-Mixed-Greens", diff --git a/tests/test_maangchi.py b/tests/test_maangchi.py index 3de6aa136..6469e468c 100644 --- a/tests/test_maangchi.py +++ b/tests/test_maangchi.py @@ -11,6 +11,12 @@ class TestMaangchiScraper(ScraperTest): def test_host(self): self.assertEqual("maangchi.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://www.maangchi.com/recipe/yuringi", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("Maangchi", self.harvester_class.author()) @@ -64,7 +70,7 @@ def test_instructions(self): ) def test_ratings(self): - self.assertEqual(5.0, self.harvester_class.ratings()) + self.assertEqual(5, self.harvester_class.ratings()) def test_cuisine(self): self.assertEqual("Korean", self.harvester_class.cuisine()) diff --git a/tests/test_madensverden.py b/tests/test_madensverden.py index 90f3530e2..9aae00ff3 100644 --- a/tests/test_madensverden.py +++ b/tests/test_madensverden.py @@ -9,6 +9,12 @@ class TestMadensVerdenScraper(ScraperTest): def test_host(self): self.assertEqual("madensverden.dk", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://madensverden.dk/trifli-med-rabarber/", + self.harvester_class.canonical_url(), + ) + def test_title(self): self.assertEqual( "Rabarbertrifli", @@ -51,7 +57,7 @@ def test_ingredients(self): "400 gram rabarber", "75 gram sukker", "10 gram vaniljesukker", - "2 pasteuriserede æggeblommer (1 bæger)", + "2 pasteuriserede æggeblommer", "40 gram sukker", "10 gram majsstivelse", "2,5 deciliter sødmælk", @@ -69,7 +75,7 @@ def test_instructions(self): ) def test_ratings(self): - self.assertEqual(4.77, self.harvester_class.ratings()) + self.assertEqual(4.72, self.harvester_class.ratings()) def test_author(self): self.assertEqual("Holger Rørby Madsen", self.harvester_class.author()) diff --git a/tests/test_madewithlau.py b/tests/test_madewithlau.py index ff9704285..b18b0358b 100644 --- a/tests/test_madewithlau.py +++ b/tests/test_madewithlau.py @@ -1,3 +1,5 @@ +import unittest + from recipe_scrapers.madewithlau import MadeWithLau from tests import ScraperTest @@ -9,6 +11,13 @@ class TestMadeWithLauScraper(ScraperTest): def test_host(self): self.assertEqual("madewithlau.com", self.harvester_class.host()) + @unittest.skip("canonical_url is not available from this webpage") + def test_canonical_url(self): + self.assertEqual( + "https://www.madewithlau.com/recipes/salt-pepper-tofu", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("Made With Lau", self.harvester_class.author()) @@ -38,7 +47,7 @@ def test_yields(self): def test_image(self): self.assertEqual( - "https://cdn.sanity.io/images/2r0kdewr/production/3172f1134f6ad9f09fafa7770328db9066b7215a-500x500.jpg", + "https://cdn.sanity.io/images/2r0kdewr/production/dc812cc86bad81592b8cd0e8ddb246a9c5e9a59e-1000x667.jpg?w=600&q=50", self.harvester_class.image(), ) diff --git a/tests/test_madsvin.py b/tests/test_madsvin.py index d33184bf4..0c34f3339 100644 --- a/tests/test_madsvin.py +++ b/tests/test_madsvin.py @@ -10,6 +10,12 @@ class TestMadsvinScraper(ScraperTest): def test_host(self): self.assertEqual("madsvin.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://madsvin.com/pandekager/", + self.harvester_class.canonical_url(), + ) + def test_title(self): self.assertEqual("Pandekager", self.harvester_class.title()) @@ -29,10 +35,10 @@ def test_ingredients(self): self.assertEqual( [ "125 gram hvedemel", - "3 æg mellemstore", - "3 dl sødmælk ((anden mælk kan også fint bruges))", - "2 spsk sukker ((både rørsukker og hvid sukker kan bruges))", - "½ stang vanilje ((eller 1 spsk vaniljesukker))", + "3 æg ((mellemstore))", + "3 dl mælk (jeg brugte sødmælk - anden mælk kan også fint bruges)", + "2 spsk sukker (både rørsukker og hvid sukker kan bruges)", + "½ stang vanilje (eller 1 spsk vaniljesukker)", "25 gram smør ((smeltet))", "½ tsk salt", "smør (til stegning - neutral olie kan også bruges)", @@ -41,7 +47,7 @@ def test_ingredients(self): ) def test_ratings(self): - self.assertEqual(4.67, self.harvester_class.ratings()) + self.assertEqual(4.64, self.harvester_class.ratings()) def test_category(self): self.assertEqual("bagværk,Dessert,Kage", self.harvester_class.category()) diff --git a/tests/test_marleyspoon.py b/tests/test_marleyspoon.py index 4141a850e..9fcef312d 100644 --- a/tests/test_marleyspoon.py +++ b/tests/test_marleyspoon.py @@ -17,7 +17,7 @@ def test__get_json_params(self): self.assertEqual( ( "https://api.marleyspoon.com/recipes/113813?brand=ms&country=de&product_type=web", - "Bearer eyJhbGciOiJIUzI1NiJ9.eyJpc3MiOiJtcyIsImNvdW50cnkiOiJkZSIsImJyYW5kIjoibXMiLCJ0cyI6MTY1Mzg4ODg3NiwicmFuZG9tX2lkIjoiMGY4YjZkIn0.quv6_xQk0EjwKmHn7u_CltqMkPuNen-N6kncGHTjcbg", + "Bearer eyJhbGciOiJIUzI1NiJ9.eyJpc3MiOiJtcyIsImNvdW50cnkiOiJkZSIsImJyYW5kIjoibXMiLCJ0cyI6MTY5NzA2MDUwMiwicmFuZG9tX2lkIjoiNzU1OGRlIn0.i1Nyx4aB2BQf0JmlSi4TPL9rmFbFpN8orSJRGuWina0", ), self.harvester_class._get_json_params(), ) @@ -25,6 +25,12 @@ def test__get_json_params(self): def test_host(self): self.assertEqual("marleyspoon.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://marleyspoon.de/menu/113813-glasierte-veggie-burger-mit-roestkartoffeln-und-apfel-gurken-salat", + self.harvester_class.canonical_url(), + ) + def test_title(self): self.assertEqual( self.harvester_class.title(), diff --git a/tests/test_marmiton.py b/tests/test_marmiton.py index a0ca1b760..76e16d72f 100644 --- a/tests/test_marmiton.py +++ b/tests/test_marmiton.py @@ -35,12 +35,12 @@ def test_ingredients(self): "350 g de poivron de couleur rouge et vert", "350 g d'oignon", "500 g de tomate bien mûres", - "3 gousses d'ail", - "6 cuillères à soupe d'huile d'olive", + "6 c.à.s d'huile d'olive", "1 brin de thym", "1 feuille de laurier", "poivre", "sel", + "3 gousses d'ail", ], self.harvester_class.ingredients(), ) diff --git a/tests/test_marthastewart.py b/tests/test_marthastewart.py index e40bbefca..c82b1bacc 100644 --- a/tests/test_marthastewart.py +++ b/tests/test_marthastewart.py @@ -19,43 +19,41 @@ def test_title(self): self.assertEqual(self.harvester_class.title(), "Breaded Chicken Breasts") def test_author(self): - self.assertEqual(self.harvester_class.author(), "Martha Stewart") + self.assertEqual(self.harvester_class.author(), "Martha Stewart Test Kitchen") def test_total_time(self): self.assertEqual(25, self.harvester_class.total_time()) def test_yields(self): - self.assertEqual("4", self.harvester_class.yields()) + self.assertEqual("4 servings", self.harvester_class.yields()) def test_image(self): self.assertEqual( - "https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fassets.marthastewart.com%2Fstyles%2Fwmax-750%2Fd31%2Fbreaded-chicken-cutlets-d104370%2Fbreaded-chicken-cutlets-d104370_horiz.jpg%3Fitok%3DdnK5TccB", + "https://www.marthastewart.com/thmb/nvxNpKLIet99N9F5m3dHhHu0g_4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/336792_breaded-chicken-breasts-12-877d76b08e44450fa77c20a0e449a741.jpg", self.harvester_class.image(), ) def test_ingredients(self): - self.assertSetEqual( - set( - [ - "3 large eggs", - "Coarse salt", - "1/3 cup all-purpose flour", - "3 1/2 cups fresh breadcrumbs", - "1 cup vegetable oil", - "8 thin chicken cutlets (about 1 1/2 pounds total)", - "Lemon wedges, for serving (optional)", - ] - ), - set(self.harvester_class.ingredients()), + self.assertEqual( + [ + "3 large eggs", + "Coarse salt", + "0.333 cup all-purpose flour", + "3.5 cups fresh breadcrumbs", + "1 cup vegetable oil", + "8 thin chicken cutlets (about 1 ½ pounds total)", + "Lemon wedges, for serving (optional)", + ], + (self.harvester_class.ingredients()), ) def test_instructions(self): return self.assertEqual( "\n".join( [ - "In a shallow dish, whisk eggs with teaspoon salt; let stand 5 minutes. In another shallow dish, season flour with 1/4 teaspoon salt. In a third shallow dish, season breadcrumbs with 1 teaspoon salt.", - "In a large cast-iron skillet or other heavy deep skillet, heat oil over medium. Meanwhile, pat chicken dry with paper towels. Coat in flour, shaking off excess, then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.", - "Increase heat to medium-high. Working in batches, add chicken to skillet; cook, gently shaking skillet occasionally, until chicken is browned, about 4 minutes. Turn with tongs; cook until browned and opaque throughout, 2 to 3 minutes more (if browning too quickly, lower heat). Between batches, skim off brown crumbs from oil with a slotted spoon. Drain chicken on paper towels; season with salt.", + "Whisk eggs and set out breading: In a shallow dish, whisk eggs with teaspoon salt; let stand 5 minutes. In another shallow dish, season flour with 1/4 teaspoon salt. In a third shallow dish, season breadcrumbs with 1 teaspoon salt.", + "Prep chicken cutlets: In a large cast-iron skillet or other heavy deep skillet, heat oil over medium. Meanwhile, pat chicken dry with paper towels. Coat in flour, shaking off excess. Then dip in egg (letting excess drip off). Dredge in breadcrumbs, turning twice and patting to adhere.", + "Cook chicken cutlets: Increase heat to medium-high. Working in batches, add chicken to skillet; cook, gently shaking skillet occasionally, until chicken is browned, about 4 minutes. Turn with tongs; cook until browned and opaque throughout, 2 to 3 minutes more (if browning too quickly, lower heat). Between batches, skim off brown crumbs from oil with a slotted spoon. Drain chicken on paper towels; season with salt.", ] ), self.harvester_class.instructions(), diff --git a/tests/test_meljoulwan.py b/tests/test_meljoulwan.py index c12a8af03..e21e154d5 100644 --- a/tests/test_meljoulwan.py +++ b/tests/test_meljoulwan.py @@ -9,6 +9,12 @@ class TestMeljoulwanScraper(ScraperTest): def test_host(self): self.assertEqual("meljoulwan.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "http://meljoulwan.com/2014/03/17/chicken-pesto-meatballs-marinara/", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("Melissa Joulwan", self.harvester_class.author()) diff --git a/tests/test_mindmegette.py b/tests/test_mindmegette.py index 5ce84740b..fb34e3b97 100644 --- a/tests/test_mindmegette.py +++ b/tests/test_mindmegette.py @@ -45,13 +45,13 @@ def test_ingredients(self): ) def test_instructions(self): - return self.assertEqual( + expected_instructions = ( "A zöldségeket megpucoljuk és megmossuk.\n" - + "A burgonyát vastagabb szeletekre vágjuk, a répákat hosszában elfelezzük, a lilahagymát félbe vagy negyedbe vágjuk, a céklát szeleteljük, a fokhagymát egészben hagyjuk.\n" - + "Az összes, előkészített zöldséget egy tepsibe tesszük, meglocsoljuk olívaolajjal, sózzuk és borsozzuk, kézzel összeforgatjuk az egészet, majd friss rozmaringot teszünk rá.\n" - + "Lefedjük alufóliával, 180 fokon 20 percig sütjük, majd fólia nélkül, amíg minden zöldség meg nem puhul. Grill funkció esetén az utolsó 5 percben meg is piríthatjuk. Sült húsok mellé kiváló, laktató köret.", - self.harvester_class.instructions(), + "A burgonyát vastagabb szeletekre vágjuk, a répákat hosszában elfelezzük, a lilahagymát félbe vagy negyedbe vágjuk, a céklát szeleteljük, a fokhagymát egészben hagyjuk.\n" + "Az összes, előkészített zöldséget egy tepsibe tesszük, meglocsoljuk olívaolajjal, sózzuk és borsozzuk, kézzel összeforgatjuk az egészet, majd friss rozmaringot teszünk rá.\n" + "Lefedjük alufóliával, 180 fokon 20 percig sütjük, majd fólia nélkül, amíg minden zöldség meg nem puhul. Grill funkció esetén az utolsó 5 percben meg is piríthatjuk. Sült húsok mellé kiváló, laktató köret." ) + self.assertEqual(expected_instructions, self.harvester_class.instructions()) def test_yields(self): self.assertEqual("4 servings", self.harvester_class.yields()) diff --git a/tests/test_ministryofcurry.py b/tests/test_ministryofcurry.py index c452d93b7..9a443273d 100644 --- a/tests/test_ministryofcurry.py +++ b/tests/test_ministryofcurry.py @@ -11,6 +11,12 @@ class TestMinistryOfCurryScraper(ScraperTest): def test_host(self): self.assertEqual("ministryofcurry.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://ministryofcurry.com/slow-cooker-chicken-tikka-masala/", + self.harvester_class.canonical_url(), + ) + def test_title(self): self.assertEqual( "Slow Cooker EASY Chicken Tikka Masala", self.harvester_class.title() @@ -57,7 +63,7 @@ def test_instructions(self): self.assertEqual(expected_instructions, self.harvester_class.instructions()) def test_ratings(self): - self.assertEqual(4.7, self.harvester_class.ratings()) + self.assertEqual(4.69, self.harvester_class.ratings()) def test_cuisine(self): self.assertEqual("Indian", self.harvester_class.cuisine()) diff --git a/tests/test_mobkitchen.py b/tests/test_mobkitchen.py index 72fbed4b3..b5f206975 100644 --- a/tests/test_mobkitchen.py +++ b/tests/test_mobkitchen.py @@ -9,6 +9,12 @@ class TestMobKitchenScraper(ScraperTest): def test_host(self): self.assertEqual("mobkitchen.co.uk", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://www.mob.co.uk/recipes/chilli-cheese-paratha", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("Mob", self.harvester_class.author()) @@ -26,7 +32,7 @@ def test_yields(self): def test_image(self): self.assertEqual( - "https://mobkitchen-objects.imgix.net/recipes/9K8A6392-2.jpg?auto=format&crop=focalpoint&domain=mobkitchen-objects.imgix.net&fit=crop&fp-x=0.5&fp-y=0.5&h=827&ixlib=php-3.3.1&q=82&w=1300&s=412bb43eb2623e3afb2bebc5cc73b572", + "https://files.mob-cdn.co.uk/recipes/9K8A6392-2.jpg", self.harvester_class.image(), ) @@ -41,7 +47,6 @@ def test_ingredients(self): "3 Spring Onions", "250g Mozzarella", "250g Cheddar Cheese", - "Salt", "Vegetable Oil", ], self.harvester_class.ingredients(), diff --git a/tests/test_momswithcrockpots.py b/tests/test_momswithcrockpots.py index 530a07afe..6e301659a 100644 --- a/tests/test_momswithcrockpots.py +++ b/tests/test_momswithcrockpots.py @@ -30,21 +30,21 @@ def test_yields(self): def test_ingredients(self): self.assertEqual( [ - "8 ounces macaroni", + "8 ounce macaroni", "2 teaspoons olive oil", "1 cup evaporated milk", "1/2 cup milk", "1/2 teaspoon salt", "1/4 teaspoon ground black pepper", - "2 cups Cheddar cheese (shredded, or a Cheddar blend)", - "4 tablespoons butter (melted)", + "2 cups Cheddar cheese shredded, or a Cheddar blend", + "4 tablespoons butter melted", ], self.harvester_class.ingredients(), ) def test_instructions(self): return self.assertEqual( - 'Cook the macaroni following package directions. Drain in a colander and rinse with hot water. Drain well.\nGenerously butter the sides and bottom of a 3 1/2- to 4-quart slow cooker (I use about 2 tablespoons of butter).\nCombine the macaroni with the remaining ingredients in the slow cooker and blend well. Cover the slow cooker and cook on LOW for 2 1/2 to 3 1/2 hours, stirring a few times.\nIf desired, spoon the cooked macaroni and cheese mixture into a baking dish, sprinkle with a little more cheese, and put under the broiler for a minute or 2, just until cheese is melted.\nWhen the macaroni and cheese is done, feel free to spoon into a baking dish, top with a little more cheese, and put under the broiler for a minute or two for that "fresh from the oven" look.\nUse a gluten free pasta', + "Cook the macaroni following package directions. Drain in a colander and rinse with hot water. Drain well.\nGenerously butter the sides and bottom of a 3 1/2- to 4-quart slow cooker (I use about 2 tablespoons of butter).\nCombine the macaroni with the remaining ingredients in the slow cooker and blend well. Cover the slow cooker and cook on LOW for 2 1/2 to 3 1/2 hours, stirring a few times.\nIf desired, spoon the cooked macaroni and cheese mixture into a baking dish, sprinkle with a little more cheese, and put under the broiler for a minute or 2, just until cheese is melted.\nWhen the macaroni and cheese is done, feel free to spoon into a baking dish, top with a little more cheese, and put under the broiler for a minute or two for that “fresh from the oven” look.\nUse a gluten free pasta", self.harvester_class.instructions(), ) diff --git a/tests/test_monsieurcuisine.py b/tests/test_monsieurcuisine.py index 7ae6bed76..d0b7c09de 100644 --- a/tests/test_monsieurcuisine.py +++ b/tests/test_monsieurcuisine.py @@ -9,6 +9,12 @@ class TestMonsieurCuisineScraper(ScraperTest): def test_host(self): self.assertEqual("monsieur-cuisine.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://www.monsieur-cuisine.com/fr/recettes/detail/guacamole-2/", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("© Monsieur Cuisine", self.harvester_class.author()) diff --git a/tests/test_motherthyme.py b/tests/test_motherthyme.py index 8bb7cd755..73e5b8d44 100644 --- a/tests/test_motherthyme.py +++ b/tests/test_motherthyme.py @@ -11,7 +11,7 @@ def test_host(self): def test_canonical_url(self): self.assertEqual( - "http://www.motherthyme.com/2014/01/cinnamon-roll-oatmeal.html", + "https://www.motherthyme.com/2014/01/cinnamon-roll-oatmeal.html", self.harvester_class.canonical_url(), ) @@ -44,16 +44,16 @@ def test_ingredients(self): "1 ounce cream cheese (softened)", "1 tablespoon milk", "1/8 teaspoon vanilla extract", - "5 tablespoons confectioners' sugar", + "5 tablespoons confectioners’ sugar", ], self.harvester_class.ingredients(), ) def test_instructions(self): return self.assertEqual( - "Oatmeal\nIn a large saucepan add milk, sugars, vanilla and salt and bring to a boil over medium heat.\nStir in oats, return to a boil and continue to cook, stirring occasionally for 3-5 minutes until oatmeal begins to thicken.\nCover and remove from heat. Let sit for about 3 minutes.\nTopping\nIn a small bowl mix butter, brown sugar and cinnamon until combined.\nGlaze\nMicrowave cream cheese in a small bowl for about 10 seconds until just melted.\nStir in confectioners' sugar until combined.\nStir in milk and vanilla until creamy.\nNote: Add in a little more confectioners' sugar if glaze is too thin or a little more milk if glaze is too thick until desired consistency.\nAssemble\nPlace desired amount of oatmeal in serving bowl. Drizzle with some of the cinnamon sugar topping and then drizzle on top of that some of the cream cheese glaze.\nServe warm.", + "In a large saucepan add milk, sugars, vanilla and salt and bring to a boil over medium heat.\nStir in oats, return to a boil and continue to cook, stirring occasionally for 3-5 minutes until oatmeal begins to thicken.\nCover and remove from heat. Let sit for about 3 minutes.\nIn a small bowl mix butter, brown sugar and cinnamon until combined.\nMicrowave cream cheese in a small bowl for about 10 seconds until just melted.\nStir in confectioners’ sugar until combined.\nStir in milk and vanilla until creamy.\nNote\nAdd in a little more confectioners’ sugar if glaze is too thin or a little more milk if glaze is too thick until desired consistency.\nPlace desired amount of oatmeal in serving bowl. Drizzle with some of the cinnamon sugar topping and then drizzle on top of that some of the cream cheese glaze.\nServe warm.", self.harvester_class.instructions(), ) def test_ratings(self): - self.assertEqual(4.91, self.harvester_class.ratings()) + self.assertEqual(4.9, self.harvester_class.ratings()) diff --git a/tests/test_mykitchen101.py b/tests/test_mykitchen101.py index 2cd92bdb0..4de85013a 100644 --- a/tests/test_mykitchen101.py +++ b/tests/test_mykitchen101.py @@ -9,6 +9,12 @@ class TestMyKitchen101Scraper(ScraperTest): def test_host(self): self.assertEqual("mykitchen101.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://mykitchen101.com/%e5%8f%a4%e6%97%a9%e5%91%b3%e8%bf%b7%e4%bd%a0%e7%83%a4%e9%b8%a1%e8%9b%8b%e7%b3%95/", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("清闲廚房 团队", self.harvester_class.author()) diff --git a/tests/test_mykitchen101en.py b/tests/test_mykitchen101en.py index 0ddc6e296..acc6fccc5 100644 --- a/tests/test_mykitchen101en.py +++ b/tests/test_mykitchen101en.py @@ -9,6 +9,12 @@ class TestMyKitchen101enScraper(ScraperTest): def test_host(self): self.assertEqual("mykitchen101en.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://mykitchen101en.com/baked-mini-egg-sponge-cakes/", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("Mykitchen101en Team", self.harvester_class.author()) diff --git a/tests/test_nhshealthierfamilies_1.py b/tests/test_nhshealthierfamilies_1.py index c43c103d9..fbe320253 100644 --- a/tests/test_nhshealthierfamilies_1.py +++ b/tests/test_nhshealthierfamilies_1.py @@ -1,3 +1,5 @@ +import unittest + from recipe_scrapers.nhshealthierfamilies import NHSHealthierFamilies from tests import ScraperTest @@ -10,6 +12,13 @@ class TestNHSHealthierFamiliesScraper(ScraperTest): def test_host(self): self.assertEqual("nhs.uk", self.harvester_class.host()) + @unittest.skip("canonical_url is not available from this webpage") + def test_canonical_url(self): + self.assertEqual( + "https://www.nhs.uk/healthier-families/recipes/chilli-con-carne/", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("NHS Better Health", self.harvester_class.author()) diff --git a/tests/test_nhshealthierfamilies_2.py b/tests/test_nhshealthierfamilies_2.py index 6ef5d90e4..aecdac96f 100644 --- a/tests/test_nhshealthierfamilies_2.py +++ b/tests/test_nhshealthierfamilies_2.py @@ -1,3 +1,5 @@ +import unittest + from recipe_scrapers._grouping_utils import IngredientGroup from recipe_scrapers.nhshealthierfamilies import NHSHealthierFamilies from tests import ScraperTest @@ -11,6 +13,13 @@ class TestNHSHealthierFamiliesScraper(ScraperTest): def test_host(self): self.assertEqual("nhs.uk", self.harvester_class.host()) + @unittest.skip("canonical_url is not available from this webpage") + def test_canonical_url(self): + self.assertEqual( + "https://www.nhs.uk/healthier-families/recipes/homemade-fish-and-chips/", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("NHS Better Health", self.harvester_class.author()) diff --git a/tests/test_nibbledish.py b/tests/test_nibbledish.py index 53eb1490b..76243764a 100644 --- a/tests/test_nibbledish.py +++ b/tests/test_nibbledish.py @@ -9,6 +9,12 @@ class TestNibbleDishScraper(ScraperTest): def test_host(self): self.assertEqual("nibbledish.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "http://nibbledish.com/soon-dubu-chigae/", + self.harvester_class.canonical_url(), + ) + def test_title(self): self.assertEqual(self.harvester_class.title(), "Soon dubu Chigae") diff --git a/tests/test_nih.py b/tests/test_nih.py index b469a41c6..db4ef99b8 100644 --- a/tests/test_nih.py +++ b/tests/test_nih.py @@ -1,9 +1,8 @@ +import unittest + from recipe_scrapers.nihhealthyeating import IngredientGroup, NIHHealthyEating from tests import ScraperTest -# test recipe's URL -# https://healthyeating.nhlbi.nih.gov/recipedetail.aspx?cId=0&rId=188 - class TestNIHHealthyEatingRecipesScraper(ScraperTest): @@ -13,6 +12,13 @@ class TestNIHHealthyEatingRecipesScraper(ScraperTest): def test_host(self): self.assertEqual("healthyeating.nhlbi.nih.gov", self.harvester_class.host()) + @unittest.skip("canonical_url is not available from this webpage") + def test_canonical_url(self): + self.assertEqual( + "https://healthyeating.nhlbi.nih.gov/recipedetail.aspx?cId=3&rId=188", + self.harvester_class.canonical_url(), + ) + def test_title(self): self.assertEqual(self.harvester_class.title(), "Baked Tilapia With Tomatoes") diff --git a/tests/test_norecipes_1.py b/tests/test_norecipes_1.py index f0abe0ef6..7122de2d2 100644 --- a/tests/test_norecipes_1.py +++ b/tests/test_norecipes_1.py @@ -12,8 +12,14 @@ class TestNoRecipesScraper(ScraperTest): def test_host(self): self.assertEqual("norecipes.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://norecipes.com/burnt-basque-cheesecake/", + self.harvester_class.canonical_url(), + ) + def test_author(self): - self.assertEqual("Marc", self.harvester_class.author()) + self.assertEqual("Marc Matsumoto", self.harvester_class.author()) def test_title(self): self.assertEqual("Best Burnt Basque Cheesecake", self.harvester_class.title()) diff --git a/tests/test_norecipes_2.py b/tests/test_norecipes_2.py index a9fae5157..43ed23909 100644 --- a/tests/test_norecipes_2.py +++ b/tests/test_norecipes_2.py @@ -13,8 +13,14 @@ class TestNoRecipesScraper(ScraperTest): def test_host(self): self.assertEqual("norecipes.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://norecipes.com/orange-chicken-recipe/", + self.harvester_class.canonical_url(), + ) + def test_author(self): - self.assertEqual("Marc", self.harvester_class.author()) + self.assertEqual("Marc Matsumoto", self.harvester_class.author()) def test_title(self): self.assertEqual("Best Orange Chicken", self.harvester_class.title()) @@ -103,7 +109,7 @@ def test_ingredient_groups(self): ) def test_ratings(self): - self.assertEqual(4.39, self.harvester_class.ratings()) + self.assertEqual(4.43, self.harvester_class.ratings()) def test_cuisine(self): self.assertEqual("Best,Chinese-American", self.harvester_class.cuisine()) diff --git a/tests/test_nrkmat_1.py b/tests/test_nrkmat_1.py index 8259c4739..7e2c0215f 100644 --- a/tests/test_nrkmat_1.py +++ b/tests/test_nrkmat_1.py @@ -13,6 +13,12 @@ class TestNRKMatScraper(ScraperTest): def test_host(self): self.assertEqual("nrk.no", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://www.nrk.no/mat/honningmarinert-grillet-kylling-med-rosmarinpoteter-1.15110596", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual( "Gino D'Acampo i TV-programmet «Ginos italienske fristelser»", diff --git a/tests/test_nrkmat_2.py b/tests/test_nrkmat_2.py index b24e3397d..48d254810 100644 --- a/tests/test_nrkmat_2.py +++ b/tests/test_nrkmat_2.py @@ -13,6 +13,12 @@ class TestNRKMatScraper(ScraperTest): def test_host(self): self.assertEqual("nrk.no", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://www.nrk.no/mat/kikertsuppe-med-eple-og-karri--1.14384193", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual( "Rolf Tikkanen Øygarden i Sørlandssendinga/NRK P1", diff --git a/tests/test_number2pencil_1.py b/tests/test_number2pencil_1.py index f9e00daf7..bcfd9d875 100644 --- a/tests/test_number2pencil_1.py +++ b/tests/test_number2pencil_1.py @@ -12,6 +12,12 @@ class TestNumber2PencilScraper(ScraperTest): def test_host(self): self.assertEqual("number-2-pencil.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://www.number-2-pencil.com/one-sheet-pan-shrimp-fajitas/", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("Melissa", self.harvester_class.author()) diff --git a/tests/test_number2pencil_2.py b/tests/test_number2pencil_2.py index d17f80ee6..31287c257 100644 --- a/tests/test_number2pencil_2.py +++ b/tests/test_number2pencil_2.py @@ -13,6 +13,12 @@ class TestNumber2PencilScraper(ScraperTest): def test_host(self): self.assertEqual("number-2-pencil.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://www.number-2-pencil.com/sheet-pan-strawberry-shortcake-recipe/", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("Melissa", self.harvester_class.author()) diff --git a/tests/test_nutritionbynathalie.py b/tests/test_nutritionbynathalie.py index 76048ade6..e27a18e59 100644 --- a/tests/test_nutritionbynathalie.py +++ b/tests/test_nutritionbynathalie.py @@ -20,7 +20,7 @@ def test_title(self): def test_image(self): self.assertEqual( - "https://static.wixstatic.com/media/d3b5ba_7ae468273837425aa869486557b06bac~mv2.jpg/v1/fit/w_1000%2Ch_1000%2Cal_c%2Cq_80/file.jpg", + "https://static.wixstatic.com/media/d3b5ba_7ae468273837425aa869486557b06bac~mv2.jpg/v1/fill/w_837,h_1000,al_c,q_85,usm_0.66_1.00_0.01/d3b5ba_7ae468273837425aa869486557b06bac~mv2.jpg", self.harvester_class.image(), ) diff --git a/tests/test_ohsheglows.py b/tests/test_ohsheglows.py index 1814d363b..a1041b4c7 100644 --- a/tests/test_ohsheglows.py +++ b/tests/test_ohsheglows.py @@ -31,7 +31,7 @@ def test_author(self): self.assertEqual(self.harvester_class.author(), "Angela Liddon") def test_ratings(self): - self.assertEqual(self.harvester_class.ratings(), 4.67) + self.assertEqual(self.harvester_class.ratings(), 4.73) def test_total_time(self): self.assertEqual(22, self.harvester_class.total_time()) diff --git a/tests/test_omnivorescookbook_1.py b/tests/test_omnivorescookbook_1.py index 18046291f..c2c85ccc9 100644 --- a/tests/test_omnivorescookbook_1.py +++ b/tests/test_omnivorescookbook_1.py @@ -12,6 +12,12 @@ class TestOmnivoresCookbookScraper(ScraperTest): def test_host(self): self.assertEqual("omnivorescookbook.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://omnivorescookbook.com/recipes/stir-fried-bok-choy-with-crispy-tofu/", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("Maggie Zhu", self.harvester_class.author()) diff --git a/tests/test_omnivorescookbook_2.py b/tests/test_omnivorescookbook_2.py index 526886c00..d1c720a9c 100644 --- a/tests/test_omnivorescookbook_2.py +++ b/tests/test_omnivorescookbook_2.py @@ -11,6 +11,12 @@ class TestOmnivoresCookbookScraper(ScraperTest): def test_host(self): self.assertEqual("omnivorescookbook.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://omnivorescookbook.com/beef-pan-fried-noodles/", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("Maggie Zhu", self.harvester_class.author()) @@ -85,7 +91,7 @@ def test_instructions(self): ) def test_ratings(self): - self.assertEqual(4.81, self.harvester_class.ratings()) + self.assertEqual(4.82, self.harvester_class.ratings()) def test_cuisine(self): self.assertEqual("Chinese", self.harvester_class.cuisine()) diff --git a/tests/test_onceuponachef_1.py b/tests/test_onceuponachef_1.py index 39b6e8de6..455687c22 100644 --- a/tests/test_onceuponachef_1.py +++ b/tests/test_onceuponachef_1.py @@ -12,6 +12,12 @@ class TestOnceUponAChefScraper(ScraperTest): def test_host(self): self.assertEqual("onceuponachef.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://www.onceuponachef.com/recipes/spiced-pumpkin-bread.html", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("By Jenn Segal", self.harvester_class.author()) diff --git a/tests/test_onceuponachef_2.py b/tests/test_onceuponachef_2.py index dc379bcb4..b2e3749b0 100644 --- a/tests/test_onceuponachef_2.py +++ b/tests/test_onceuponachef_2.py @@ -13,6 +13,12 @@ class TestOnceUponAChefScraper(ScraperTest): def test_host(self): self.assertEqual("onceuponachef.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://www.onceuponachef.com/recipes/black-bean-corn-salad-chipotle-honey-vinaigrette.html", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("By Jenn Segal", self.harvester_class.author()) diff --git a/tests/test_onehundredonecookbooks.py b/tests/test_onehundredonecookbooks.py index f37b16c4b..5f38532b4 100644 --- a/tests/test_onehundredonecookbooks.py +++ b/tests/test_onehundredonecookbooks.py @@ -1,3 +1,5 @@ +import unittest + from recipe_scrapers.onehundredonecookbooks import OneHundredOneCookBooks from tests import ScraperTest @@ -12,6 +14,13 @@ def test_host(self): def test_author(self): self.assertEqual("Heidi Swanson", self.harvester_class.author()) + @unittest.skip("canonical_url is not available from this webpage") + def test_canonical_url(self): + self.assertEqual( + "https://www.101cookbooks.com/broccoli-soup-with-coconut-milk/", + self.harvester_class.canonical_url(), + ) + def test_title(self): self.assertEqual("Coconut Broccoli Soup", self.harvester_class.title()) diff --git a/tests/test_owenhan.py b/tests/test_owenhan.py index fd0816c0b..9f3635c9c 100644 --- a/tests/test_owenhan.py +++ b/tests/test_owenhan.py @@ -12,6 +12,12 @@ def author(self): def test_host(self): self.assertEqual("owen-han.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://www.owen-han.com/recipes/chicken-bacon-ranch", + self.harvester_class.canonical_url(), + ) + def test_title(self): self.assertEqual("Chicken Bacon Ranch", self.harvester_class.title()) diff --git a/tests/test_paleorunningmomma.py b/tests/test_paleorunningmomma.py index 4f9e26481..89e5fd4b0 100644 --- a/tests/test_paleorunningmomma.py +++ b/tests/test_paleorunningmomma.py @@ -9,6 +9,12 @@ class TestPaleoRunningMommaScraper(ScraperTest): def test_host(self): self.assertEqual("paleorunningmomma.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://www.paleorunningmomma.com/paleo-beef-stroganoff-whole30-keto/", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("Michele Rosen", self.harvester_class.author()) @@ -60,4 +66,4 @@ def test_instructions(self): ) def test_ratings(self): - self.assertEqual(4.15, self.harvester_class.ratings()) + self.assertEqual(4.56, self.harvester_class.ratings()) diff --git a/tests/test_panelinha_1.py b/tests/test_panelinha_1.py index 767076851..f33f3359d 100644 --- a/tests/test_panelinha_1.py +++ b/tests/test_panelinha_1.py @@ -1,3 +1,5 @@ +import unittest + from recipe_scrapers.panelinha import Panelinha from tests import ScraperTest @@ -10,26 +12,30 @@ class TestPanelinhaScraper(ScraperTest): def test_host(self): self.assertEqual("panelinha.com.br", self.harvester_class.host()) + @unittest.skip("canonical_url is not available from this webpage") + def test_canonical_url(self): + self.assertEqual( + "https://panelinha.com.br/receita/rosbife", + self.harvester_class.canonical_url(), + ) + def test_title(self): self.assertEqual(self.harvester_class.title(), "Rosbife") def test_author(self): self.assertEqual(self.harvester_class.author(), "Panelinha") - def test_total_time(self): - self.assertEqual(60, self.harvester_class.total_time()) - def test_yields(self): self.assertEqual("4 servings", self.harvester_class.yields()) def test_ingredients(self): self.assertEqual( [ - "1 peça de filé mignon para rosbife (cerca de 750 g)", - "1 colher (chá) de mostarda amarela em pó", - "1 colher (chá) de páprica defumada", + "750 g de filé mignon em peça para rosbife", + "1 colher (chá) de mostarda amarela em pó", + "1 colher (chá) de páprica defumada", "azeite a gosto", - "sal e pimenta-do-reino moída na hora a gosto", + "sal e pimenta-do-reino moÃ\xadda na hora a gosto", ], self.harvester_class.ingredients(), ) @@ -39,3 +45,6 @@ def test_instructions(self): "Preaqueça o forno a 220 ºC (temperatura alta). Retire a peça de filé mignon da geladeira e deixe em temperatura ambiente por 15 minutos, enquanto o forno aquece.\nNuma tigela pequena, misture a páprica com a mostarda em pó. Disponha a peça de filé mignon na tábua e tempere com sal, pimenta e a mistura de mostarda com páprica. Regue com ½ colher (sopa) de azeite e espalhe bem com as mãos por toda a superfície da carne.\nTransfira o filé mignon para uma assadeira grande e leve ao forno para assar por 15 minutos. Após esse tempo, diminua a temperatura para 180 ºC (temperatura média) e deixe o rosbife no forno por mais 10 minutos para assar a carne com o interior bem vermelhinho (mal passada). Se quiser ao ponto, deixe assar por mais 5 minutos.\nRetire a assadeira do forno e deixe o rosbife descansar por 10 minutos antes de cortar e servir – nesse período os sucos se redistribuem, deixando a carne mais suculenta.", self.harvester_class.instructions(), ) + + def test_total_time(self): + self.assertEqual(60, self.harvester_class.total_time()) diff --git a/tests/test_panelinha_2.py b/tests/test_panelinha_2.py index 4d15d8119..a14b9d2c3 100644 --- a/tests/test_panelinha_2.py +++ b/tests/test_panelinha_2.py @@ -1,3 +1,5 @@ +import unittest + from recipe_scrapers.panelinha import Panelinha from tests import ScraperTest @@ -9,6 +11,13 @@ class TestPanelinhaScraper(ScraperTest): def test_host(self): self.assertEqual("panelinha.com.br", self.harvester_class.host()) + @unittest.skip("canonical_url is not available from this webpage") + def test_canonical_url(self): + self.assertEqual( + "https://panelinha.com.br/receita/arroz-sirio-com-frango", + self.harvester_class.canonical_url(), + ) + def test_title(self): self.assertEqual("Arroz sírio com frango", self.harvester_class.title()) @@ -23,7 +32,7 @@ def test_yields(self): def test_image(self): self.assertEqual( - "https://cdn.panelinha.com.br/receita/1433732400000-Arroz-sirio-com-frango.jpg", + "https://i.panelinha.com.br/i1/228-q-4303-arroz-sirio-com-frango.webp", self.harvester_class.image(), ) @@ -36,7 +45,7 @@ def test_ingredients(self): "1 cebola", "1 dente de alho", "2 xícaras (chá) de água", - "1 ½ colher (sopa) de azeite", + "1½ colher (sopa) de azeite", "½ colher (chá) de pimenta síria", "1 colher (chá) de sal", "1 pitada de açúcar", diff --git a/tests/test_paninihappy.py b/tests/test_paninihappy.py index 11879ffc9..036f9afd6 100644 --- a/tests/test_paninihappy.py +++ b/tests/test_paninihappy.py @@ -11,7 +11,7 @@ def test_host(self): def test_canonical_url(self): self.assertEqual( - "http://paninihappy.com/grilled-mac-cheese-with-bbq-pulled-pork/", + "https://paninihappy.com/grilled-mac-cheese-with-bbq-pulled-pork/", self.harvester_class.canonical_url(), ) @@ -28,7 +28,7 @@ def test_yields(self): def test_image(self): self.assertEqual( - "paninihappy_files/Grilled_Mac_and_Cheese-main-490.jpg", + "https://paninihappy.com/wp-content/uploads/2011/04/Grilled_Mac_and_Cheese-close-490.jpg", self.harvester_class.image(), ) diff --git a/tests/test_persnicketyplates.py b/tests/test_persnicketyplates.py index a921aa2e0..acd4fcd67 100644 --- a/tests/test_persnicketyplates.py +++ b/tests/test_persnicketyplates.py @@ -11,6 +11,12 @@ class TestPersnicketyPlatesScraper(ScraperTest): def test_host(self): self.assertEqual("persnicketyplates.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://www.persnicketyplates.com/slow-cooker-hawaiian-meatballs/", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("Melissa Williams", self.harvester_class.author()) diff --git a/tests/test_pickuplimes.py b/tests/test_pickuplimes.py index 585a0a6ac..daf041fba 100644 --- a/tests/test_pickuplimes.py +++ b/tests/test_pickuplimes.py @@ -1,4 +1,5 @@ # mypy: allow-untyped-defs +import unittest from recipe_scrapers._grouping_utils import IngredientGroup from recipe_scrapers.pickuplimes import PickUpLimes @@ -11,6 +12,13 @@ class TestPickUpLimesScraper(ScraperTest): def test_host(self): self.assertEqual("pickuplimes.com", self.harvester_class.host()) + @unittest.skip("canonical_url is not available from this webpage") + def test_canonical_url(self): + self.assertEqual( + "https://www.pickuplimes.com/recipe/vegan-honey-mustard-tofu-wraps-1448", + self.harvester_class.canonical_url(), + ) + def test_site_name(self): self.assertEqual("Pick Up Limes", self.harvester_class.site_name()) @@ -119,7 +127,7 @@ def test_instructions(self): ) def test_ratings(self): - self.assertEqual(4.8, self.harvester_class.ratings()) + self.assertEqual(4.9, self.harvester_class.ratings()) def test_description(self): self.assertEqual( diff --git a/tests/test_pingodoce.py b/tests/test_pingodoce.py index f2d21111b..608229eec 100644 --- a/tests/test_pingodoce.py +++ b/tests/test_pingodoce.py @@ -9,6 +9,12 @@ class TestPingoDoceScraper(ScraperTest): def test_host(self): self.assertEqual("pingodoce.pt", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://www.pingodoce.pt/receitas/arroz-de-tamboril/", + self.harvester_class.canonical_url(), + ) + def test_title(self): self.assertEqual("Arroz de tamboril", self.harvester_class.title()) @@ -21,7 +27,6 @@ def test_yields(self): def test_ingredients(self): self.assertEqual( [ - "1 q.b. hortelã", "1 kg tamboril", "100 ml azeite", "2 unid. cebola grande", @@ -36,6 +41,7 @@ def test_ingredients(self): "1 q.b. pimenta branca", "400 g miolo de camarão", "40 g manteiga", + "1 q.b. hortelã", ], self.harvester_class.ingredients(), ) @@ -47,7 +53,7 @@ def test_instructions(self): ) def test_ratings(self): - self.assertEqual(2.0, self.harvester_class.ratings()) + self.assertEqual(3.0, self.harvester_class.ratings()) def test_description(self): self.assertEqual( diff --git a/tests/test_pinkowlkitchen_1.py b/tests/test_pinkowlkitchen_1.py index 4e22f8867..e9a0bba30 100644 --- a/tests/test_pinkowlkitchen_1.py +++ b/tests/test_pinkowlkitchen_1.py @@ -12,8 +12,14 @@ class TestPinkOwlKitchenScraper(ScraperTest): def test_host(self): self.assertEqual("pinkowlkitchen.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://pinkowlkitchen.com/chocolate-chess-pie/", + self.harvester_class.canonical_url(), + ) + def test_author(self): - self.assertEqual("Ashley", self.harvester_class.author()) + self.assertEqual("Ashley Boyd", self.harvester_class.author()) def test_title(self): self.assertEqual("Chocolate Chess Pie", self.harvester_class.title()) diff --git a/tests/test_pinkowlkitchen_2.py b/tests/test_pinkowlkitchen_2.py index ef0d7af1f..c74300478 100644 --- a/tests/test_pinkowlkitchen_2.py +++ b/tests/test_pinkowlkitchen_2.py @@ -13,8 +13,14 @@ class TestPinkOwlKitchenScraper(ScraperTest): def test_host(self): self.assertEqual("pinkowlkitchen.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://pinkowlkitchen.com/starbucks-chocolate-cream-cold-brew/", + self.harvester_class.canonical_url(), + ) + def test_author(self): - self.assertEqual("Ashley", self.harvester_class.author()) + self.assertEqual("Ashley Boyd", self.harvester_class.author()) def test_title(self): self.assertEqual( @@ -82,7 +88,7 @@ def test_instructions(self): self.assertEqual(expected_instructions, self.harvester_class.instructions()) def test_ratings(self): - self.assertEqual(4.8, self.harvester_class.ratings()) + self.assertEqual(4.94, self.harvester_class.ratings()) def test_cuisine(self): self.assertEqual("American", self.harvester_class.cuisine()) diff --git a/tests/test_platingpixels_1.py b/tests/test_platingpixels_1.py index 897b4ea39..e557ac1ff 100644 --- a/tests/test_platingpixels_1.py +++ b/tests/test_platingpixels_1.py @@ -12,6 +12,12 @@ class TestPlatingPixelsScraper1(ScraperTest): def test_host(self): self.assertEqual("platingpixels.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://www.platingpixels.com/korean-short-ribs-kalbi/", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("Matt Ivan", self.harvester_class.author()) diff --git a/tests/test_platingpixels_2.py b/tests/test_platingpixels_2.py index 84a2c51f9..e491cb44a 100644 --- a/tests/test_platingpixels_2.py +++ b/tests/test_platingpixels_2.py @@ -12,6 +12,12 @@ class TestPlatingPixelsScraper(ScraperTest): def test_host(self): self.assertEqual("platingpixels.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://www.platingpixels.com/chicken-fried-chicken/", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("Matt Ivan", self.harvester_class.author()) diff --git a/tests/test_plowingthroughlife_1.py b/tests/test_plowingthroughlife_1.py index c7df5c860..4c9e4ba0b 100644 --- a/tests/test_plowingthroughlife_1.py +++ b/tests/test_plowingthroughlife_1.py @@ -12,6 +12,12 @@ class TestPlowingThroughLifeScraper(ScraperTest): def test_host(self): self.assertEqual("plowingthroughlife.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://plowingthroughlife.com/crock-pot-mac-and-cheese-farmhouse-style/", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual( "Jennifer @ Plowing Through Life", self.harvester_class.author() diff --git a/tests/test_plowingthroughlife_2.py b/tests/test_plowingthroughlife_2.py index 53bb2c185..a0d96327a 100644 --- a/tests/test_plowingthroughlife_2.py +++ b/tests/test_plowingthroughlife_2.py @@ -12,6 +12,12 @@ class TestPlowingThroughLifeScraper(ScraperTest): def test_host(self): self.assertEqual("plowingthroughlife.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://plowingthroughlife.com/canned-cinnamon-rolls-with-heavy-cream/", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual( "Jennifer @ Plowing Through Life", self.harvester_class.author() diff --git a/tests/test_popsugar.py b/tests/test_popsugar.py index 384cb77de..254ebe894 100644 --- a/tests/test_popsugar.py +++ b/tests/test_popsugar.py @@ -9,12 +9,18 @@ class TestPopSugarScraper(ScraperTest): def test_host(self): self.assertEqual("popsugar.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://www.popsugar.com/Rainbow-Pasta-42193636", + self.harvester_class.canonical_url(), + ) + def test_title(self): self.assertEqual("Rainbow Pasta", self.harvester_class.title()) def test_image(self): self.assertEqual( - "https://media1.popsugar-assets.com/files/thumbor/QpXN5ex3L8WRyMBIBlypdBwKX-Q/fit-in/1024x1024/filters:format_auto-!!-:strip_icc-!!-/2016/09/02/018/n/1922195/f31877d9_5cdf801a_Rainbow_Pasta_HERO/i/Rainbow-Pasta-Food-Video.jpg", + "https://media1.popsugar-assets.com/files/thumbor/QpXN5ex3L8WRyMBIBlypdBwKX-Q/fit-in/1024x1024/filters:format_auto-!!-:strip_icc-!!-/2016/09/02/018/n/1922195/f31877d9_5cdf801a_Rainbow_Pasta_HERO/i/Rainbow-Pasta.jpg", self.harvester_class.image(), ) diff --git a/tests/test_pressureluckcooking.py b/tests/test_pressureluckcooking.py index 6d4b47459..429111ffb 100644 --- a/tests/test_pressureluckcooking.py +++ b/tests/test_pressureluckcooking.py @@ -13,6 +13,12 @@ class TestPressureLuckCookingScraper(ScraperTest): def test_host(self): self.assertEqual("pressureluckcooking.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://pressureluckcooking.com/instant-pot-jeffreys-favorite-chicken/", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("Jeffrey", self.harvester_class.author()) @@ -62,12 +68,12 @@ def test_ingredients(self): def test_instructions(self): self.assertEqual( - "Dredge the chicken cutlets in the flour mixture so they're lightly coated and set aside on a plate.\nAdd the olive oil and half the butter/ghee, hit Sauté and Adjust to the More or High setting. After 3 minutes of heating, add the chicken to the pot in batches and sear on each side for about 45-60 seconds, until just ever so lightly browned. Use tongs to remove and rest the seared on a plate.\nAdd the remaining half of butter/ghee. (NOTE: If the olive oil is totally gone from searing the chicken, you can add 1 additional tablespoon). Once the butter's melted, add the shallots and mushrooms and sauté for 2 minutes. Add the garlic and sauté for 1 minute longer.\nAdd the wine (or additional 1/2 cup of broth) and lemon juice and simmer for 2 minutes, scraping the bottom of the pot to loosen any browned bits so it's nice and smooth.\nAdd the broth, Italian seasoning, seasoned salt and stir. Return the seared chicken to the pot and top with the spinach (if it seems piled high, don't worry. It cooks down to nothing).\nSecure the lid, movie the valve to the sealing position, and hit Cancel followed by Pressure Cook or Manual at High Pressure for 5 minutes. Quick release when done. Using tongs, transfer the chicken to a serving dish.\nMix together the cornstarch and water to form a slurry.\nHit Cancel followed by Sauté and Adjust to the More or High setting. Stir in the slurry and it will thicken the sauce immediately. Sit in the milk, sun-dried tomatoes and artichokes. Hit Cancel to turn the pot off.\nLadle the sauce over the chicken and serve!", + "Dredge the chicken cutlets in the flour mixture so they're lightly coated and set aside on a plate.\nAdd the olive oil and half the butter/ghee, hit Sauté and Adjust to the More or High setting. After 3 minutes of heating, add the chicken to the pot in batches and sear on each side for about 45-60 seconds, until just ever so lightly browned. Use tongs to remove and rest the seared on a plate.\nAdd the remaining half of butter/ghee. (NOTE: If the olive oil is totally gone from searing the chicken, you can add 1 additional tablespoon). Once the butter's melted, add the shallots and mushrooms and sauté for 2 minutes. Add the garlic and sauté for 1 minute longer.\nAdd the wine (or additional 1/2 cup of broth) and lemon juice and simmer for 2 minutes, scraping the bottom of the pot to loosen any browned bits so it's nice and smooth.\nAdd the broth, Italian seasoning, seasoned salt and stir. Return the seared chicken to the pot and top with the spinach (if it seems piled high, don't worry. It cooks down to nothing).\nSecure the lid, movie the valve to the sealing position, and hit Cancel followed by Pressure Cook or Manual at High Pressure for 5 minutes. Quick release when done. Using tongs, transfer the chicken to a serving dish.\nMix together the cornstarch and water to form a slurry.\nHit Cancel followed by Sauté and Adjust to the More or High setting. Stir in the slurry and it will thicken the sauce immediately. Stir in the milk, sun-dried tomatoes and artichokes. Hit Cancel to turn the pot off.\nLadle the sauce over the chicken and serve!", self.harvester_class.instructions(), ) def test_ratings(self): - self.assertEqual(4.6, self.harvester_class.ratings()) + self.assertEqual(4.4, self.harvester_class.ratings()) def test_cuisine(self): self.assertEqual("American", self.harvester_class.cuisine()) diff --git a/tests/test_primaledgehealth.py b/tests/test_primaledgehealth.py index ba3d466ae..c5857115d 100644 --- a/tests/test_primaledgehealth.py +++ b/tests/test_primaledgehealth.py @@ -35,9 +35,9 @@ def test_image(self): def test_ingredients(self): self.assertEqual( [ - "1 tablespoon grass-fed beef gelatin", + "1 tbsp grass-fed beef gelatin", "1¼ cups half and half", - "1 tablespoon sweetener (optional, see note)", + "1 tbsp sweetener (optional, see note)", "½ teaspoon vanilla extract", "2 raw egg yolks", ], diff --git a/tests/test_projectgezond.py b/tests/test_projectgezond.py index 3b669059e..07fff2732 100644 --- a/tests/test_projectgezond.py +++ b/tests/test_projectgezond.py @@ -11,6 +11,12 @@ class TestProjectGezondScraper(ScraperTest): def test_host(self): self.assertEqual("projectgezond.nl", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://www.projectgezond.nl/boeuf-bourguignon/", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("Project Gezond", self.harvester_class.author()) @@ -18,7 +24,10 @@ def test_title(self): self.assertEqual("Boeuf bourguignon", self.harvester_class.title()) def test_category(self): - self.assertEqual("Diner, Kerstrecepten", self.harvester_class.category()) + self.assertEqual( + "Alle recepten uit ons kookboek 'Altijd lekker', Diner, Kerstrecepten", + self.harvester_class.category(), + ) def test_total_time(self): self.assertEqual("30 minuten + 2 uur stoven", self.harvester_class.total_time()) @@ -67,6 +76,6 @@ def test_cuisine(self): def test_description(self): self.assertEqual( - "Deze klassieker vindt zijn oorsprong in de Franse keuken. ‘Rund op bourgondische wijze’ is een vertaling van ‘Boeuf bourguignon’ die niets aan de verbeelding overlaat.\nDit recept is dan ook het perfecte antwoord als het weer tijd is voor een potje stoof!\nWant het is verre van moeilijk om deze ultieme stoofpot te bereiden. Je hebt enkel wat (wacht)tijd en dus geduld nodig. Het is helemaal geen gek idee dat je dit recept al de dag van tevoren klaarmaakt trouwens. De smaken kunnen dan zelfs nog beter intrekken.\nAls dat geen ‘Boeuf bourguignon’ wordt…", + "Wist je dat dit recept ook te vinden is in ons bestseller kookboek ‘Altijd lekker’? In dit boek vind je een selectie van 100 populaire recepten uit ons online afslankprogramma. Benieuwd naar alle recepten uit dit boek? Bekijk dan deze pagina.\nDeze klassieker vindt zijn oorsprong in de Franse keuken. ‘Rund op bourgondische wijze’ is een vertaling van ‘Boeuf bourguignon’ die niets aan de verbeelding overlaat.\nDit recept is dan ook het perfecte antwoord als het weer tijd is voor een potje stoof!\nWant het is verre van moeilijk om deze ultieme stoofpot te bereiden. Je hebt enkel wat (wacht)tijd en dus geduld nodig. Het is helemaal geen gek idee dat je dit recept al de dag van tevoren klaarmaakt trouwens. De smaken kunnen dan zelfs nog beter intrekken.\nAls dat geen ‘Boeuf bourguignon’ wordt…", self.harvester_class.description(), ) diff --git a/tests/test_przepisy.py b/tests/test_przepisy.py index 0f2edf720..180fadee3 100644 --- a/tests/test_przepisy.py +++ b/tests/test_przepisy.py @@ -13,7 +13,7 @@ def test_host(self): self.assertEqual("przepisy.pl", self.harvester_class.host()) def test_language(self): - self.assertEqual("pl", self.harvester_class.language()) + self.assertEqual("pl-PL", self.harvester_class.language()) def test_canonical_url(self): self.assertEqual( @@ -40,7 +40,7 @@ def test_ingredients(self): "cebula 1 sztuka", "jajka 2 sztuki", "Przyprawa w Mini kostkach Czosnek Knorr 1 sztuka", - "Gałka muszkatołowa z Indonezji Knorr 1 szczypta", + "gałka muszkatołowa 1 szczypta", "sól 1 szczypta", "mąka 3 łyżki", ], diff --git a/tests/test_purelypope.py b/tests/test_purelypope.py index 5a217e3cd..e88439d9a 100644 --- a/tests/test_purelypope.py +++ b/tests/test_purelypope.py @@ -23,7 +23,7 @@ def test_yields(self): def test_image(self): self.assertEqual( - "https://purelypope.com/wp-content/uploads/2020/05/IMG_5412-1-150x150.jpg", + "https://i0.wp.com/purelypope.com/wp-content/uploads/2020/05/IMG_5412-1-scaled.jpg?resize=150%2C150&ssl=1", self.harvester_class.image(), ) diff --git a/tests/test_rachlmansfield.py b/tests/test_rachlmansfield.py index a0e9fa3b2..e2a17ec41 100644 --- a/tests/test_rachlmansfield.py +++ b/tests/test_rachlmansfield.py @@ -9,6 +9,12 @@ class TestRachlMansfieldScraper(ScraperTest): def test_host(self): self.assertEqual("rachlmansfield.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://rachlmansfield.com/healthy-flourless-brownies/", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("Rachel", self.harvester_class.author()) diff --git a/tests/test_rainbowplantlife.py b/tests/test_rainbowplantlife.py index 5f24e0885..8e80a14f7 100644 --- a/tests/test_rainbowplantlife.py +++ b/tests/test_rainbowplantlife.py @@ -9,8 +9,14 @@ class TestRainbowPlantLifeScraper(ScraperTest): def test_host(self): self.assertEqual("rainbowplantlife.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://rainbowplantlife.com/vegan-brown-butter-peach-cobbler/", + self.harvester_class.canonical_url(), + ) + def test_author(self): - self.assertEqual("Nisha Vora", self.harvester_class.author()) + self.assertEqual("Nisha", self.harvester_class.author()) def test_title(self): self.assertEqual( @@ -89,4 +95,4 @@ def test_instructions(self): ) def test_ratings(self): - self.assertEqual(4.95, self.harvester_class.ratings()) + self.assertEqual(4.96, self.harvester_class.ratings()) diff --git a/tests/test_rainbowplantlife_groups.py b/tests/test_rainbowplantlife_groups.py index 0bb0b6404..5dd3759d2 100644 --- a/tests/test_rainbowplantlife_groups.py +++ b/tests/test_rainbowplantlife_groups.py @@ -10,6 +10,12 @@ class TestRainbowPlantLifeScraper(ScraperTest): def test_host(self): self.assertEqual("rainbowplantlife.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://rainbowplantlife.com/vegan-pasta-salad/", + self.harvester_class.canonical_url(), + ) + def test_title(self): self.assertEqual("Vegan Pasta Salad", self.harvester_class.title()) @@ -99,4 +105,4 @@ def test_instructions(self): ) def test_ratings(self): - self.assertEqual(4.97, self.harvester_class.ratings()) + self.assertEqual(4.98, self.harvester_class.ratings()) diff --git a/tests/test_realfoodtesco_1.py b/tests/test_realfoodtesco_1.py index 2769a20f8..b76ea2ecc 100644 --- a/tests/test_realfoodtesco_1.py +++ b/tests/test_realfoodtesco_1.py @@ -10,6 +10,12 @@ class TestRealFoodTescoScraper1(ScraperTest): def test_host(self): self.assertEqual("realfood.tesco.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://realfood.tesco.com/recipes/roasted-cauliflower-tagine.html", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("Tesco Real Food", self.harvester_class.author()) diff --git a/tests/test_realfoodtesco_2.py b/tests/test_realfoodtesco_2.py index 4aa2e9588..07f6ce350 100644 --- a/tests/test_realfoodtesco_2.py +++ b/tests/test_realfoodtesco_2.py @@ -11,6 +11,12 @@ class TestRealFoodTescoScraper2(ScraperTest): def test_host(self): self.assertEqual("realfood.tesco.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://realfood.tesco.com/recipes/bbq-cauliflower-steaks-and-herb-sauce.html", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("Tesco Real Food", self.harvester_class.author()) diff --git a/tests/test_realsimple.py b/tests/test_realsimple.py index b75b1a6a8..d4d4ef9f6 100644 --- a/tests/test_realsimple.py +++ b/tests/test_realsimple.py @@ -20,7 +20,7 @@ def test_title(self): def test_image(self): self.assertEqual( - "https://www.realsimple.com/thmb/EFNZU3tZG_O0FvomS1ExHzse4qI=/300x300/smart/filters:no_upscale()/classic-cheesecake_300-70617627cf5f4f5eae7f1a11018713ec.jpg", + "https://www.realsimple.com/thmb/OyWqkHucZsWzklIA4ld59Eesj2o=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/classic-cheesecake_300-70617627cf5f4f5eae7f1a11018713ec.jpg", self.harvester_class.image(), ) diff --git a/tests/test_receitasnestlebr_1.py b/tests/test_receitasnestlebr_1.py index 1e70c61b1..30861de1f 100644 --- a/tests/test_receitasnestlebr_1.py +++ b/tests/test_receitasnestlebr_1.py @@ -12,6 +12,12 @@ class TestReceitasNestleBRScraper(ScraperTest): def test_host(self): self.assertEqual("receitasnestle.com.br", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://www.receitasnestle.com.br/receitas/receita-de-costelinha-de-porco-com-batatas-salteadas-no-alecrim", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("Monalisa Campos", self.harvester_class.author()) diff --git a/tests/test_recipetineats.py b/tests/test_recipetineats.py index 6fab8ce82..8cf67ebe5 100644 --- a/tests/test_recipetineats.py +++ b/tests/test_recipetineats.py @@ -36,7 +36,7 @@ def test_ingredients(self): "1/2 cup / 100g brown sugar, tightly packed", "1 tbsp water", '1 kg / 2 lb pork shoulder ((butt) or boneless skinless pork belly, cut into 3 cm / 1.2" pieces (Note 1a))', - "1 1/4 cups / 375 ml coconut water ((Note 1b))", + "1.5 cups / 375 ml coconut water ((Note 1b))", "1 eschallot / shallot (, very finely sliced (Note 2))", "2 garlic cloves (, minced)", "1 1/2 tbsp fish sauce", diff --git a/tests/test_redhousespice_1.py b/tests/test_redhousespice_1.py index 33067a4aa..ab247fd14 100644 --- a/tests/test_redhousespice_1.py +++ b/tests/test_redhousespice_1.py @@ -11,6 +11,12 @@ class TestRedHouseSpiceScraper(ScraperTest): def test_host(self): self.assertEqual("redhousespice.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://redhousespice.com/char-siu-chinese-bbq-pork/", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("Wei Guo", self.harvester_class.author()) diff --git a/tests/test_redhousespice_2.py b/tests/test_redhousespice_2.py index 2e8f0a2fa..e62f04d49 100644 --- a/tests/test_redhousespice_2.py +++ b/tests/test_redhousespice_2.py @@ -9,6 +9,12 @@ class TestRedHouseSpiceScraper(ScraperTest): def test_host(self): self.assertEqual("redhousespice.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://redhousespice.com/smashed-cucumber/", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("Wei Guo", self.harvester_class.author()) diff --git a/tests/test_reishunger_1.py b/tests/test_reishunger_1.py index 0d6f7b6dd..15f3f262b 100644 --- a/tests/test_reishunger_1.py +++ b/tests/test_reishunger_1.py @@ -10,6 +10,12 @@ class TestReishungerScraper(ScraperTest): def test_host(self): self.assertEqual("reishunger.de", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://www.reishunger.de/rezepte/rezept/2743/crispy-tofu-bowl", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("pommesherz", self.harvester_class.author()) diff --git a/tests/test_reishunger_2.py b/tests/test_reishunger_2.py index 36ddfc7d0..c4321d5de 100644 --- a/tests/test_reishunger_2.py +++ b/tests/test_reishunger_2.py @@ -9,6 +9,12 @@ class TestReishungerScraper(ScraperTest): def test_host(self): self.assertEqual("reishunger.de", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://www.reishunger.de/rezepte/rezept/2835/susskartoffel-kichererbsen-curry", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("snackicat", self.harvester_class.author()) diff --git a/tests/test_rezeptwelt.py b/tests/test_rezeptwelt.py index 7159d97dd..ee41ac219 100644 --- a/tests/test_rezeptwelt.py +++ b/tests/test_rezeptwelt.py @@ -1,3 +1,5 @@ +import unittest + from recipe_scrapers.rezeptwelt import Rezeptwelt from tests import ScraperTest @@ -9,56 +11,83 @@ class TestRezeptweltScraper(ScraperTest): def test_host(self): self.assertEqual("rezeptwelt.de", self.harvester_class.host()) + @unittest.skip("canonical_url is not available from this webpage") + def test_canonical_url(self): + self.assertEqual( + "https://www.rezeptwelt.de/vorspeisensalate-rezepte/italienischer-nudelsalat/wbtt7xp3-9544c-831497-cfcd2-6bis4hp6", + self.harvester_class.canonical_url(), + ) + def test_author(self): - self.assertEqual("Thermomix Rezeptentwicklung", self.harvester_class.author()) + self.assertEqual("Kräuterwiese", self.harvester_class.author()) def test_title(self): - self.assertEqual("Nudelsalat", self.harvester_class.title()) + self.assertEqual("Italienischer Nudelsalat", self.harvester_class.title()) def test_category(self): - self.assertEqual("sonstige Hauptgerichte", self.harvester_class.category()) + self.assertEqual("Vorspeisen/Salate", self.harvester_class.category()) def test_total_time(self): - self.assertEqual(15, self.harvester_class.total_time()) + self.assertEqual(50, self.harvester_class.total_time()) def test_yields(self): self.assertEqual("6 servings", self.harvester_class.yields()) def test_image(self): self.assertEqual( - "https://de.rc-cdn.community.thermomix.com/recipeimage/mbc1phgz-e2d56-160794-cfcd2-x6yic6yp/69b775cf-693a-443e-b61e-990e025b3ef5/main/nudelsalat.jpg", + "https://de.rc-cdn.community.thermomix.com/recipeimage/wbtt7xp3-9544c-831497-cfcd2-6bis4hp6/d60b5483-c12d-4c2a-871d-05748e5aa06c/main/italienischer-nudelsalat.jpg", self.harvester_class.image(), ) def test_ingredients(self): self.assertEqual( [ - "100 g Käse", - "2 Möhren, in Stücken", - "100 g Weißkohl, in Stücken", - "1 Paprika, rot, geviertelt", - "500 g Nudeln, gekocht, z. B.Spiral", - "50 g Gemüsebrühe", - "Salz", - "Pfeffer", - "300 g Knoblauch, aioli", + "250 g Nudeln z.B. Fusilli,Penne", + "1000 g Wasser", + "1 EL Gemüsebrühe", + "100 g Tomaten getrocknet, ohne Öl", + "500 g Kirschtomaten halbiert", + "1 Kugel Mozarella, halbiert", + "8 Stück schwarze Oliven, entsteint", + "100 g Rucola/Rauke", + "2 Zehen Knoblauch", + "1 Bund Basilkum (ohne Stiele)", + "45 g Weißweinessig", + "40 g Olivenöl", + "1 TL Salz", + "2 Prisen Pfeffer", ], self.harvester_class.ingredients(), ) def test_instructions(self): - expected = "Käse und Gemüse in den Mixtopf geben, 5 Sek./Stufe 5 zerkleinern (auf das laufende Messer fallen lassen, Stufe 5) und in eine Schüssel umfüllen.\nGekochte Nudeln, Gemüsebrühe und als Salatsauce Knoblauchaioli unterheben, durchziehen lassen und vor dem Servieren abschmecken.\n" - self.assertEqual(expected, self.harvester_class.instructions()) + raw_instructions = [ + "Salat", + "1. Wasser und Gemüsebrühe in den Mixtopf geben und 8Min./100°/Stufe 1 aufkochen", + '2. Nudeln zugeben, je nach Packungsanweisung ca. 8-10Min./100°/"Linkslauf" /Stufe "Sanftrührstufe" garen, Nudeln in den Gareinsatz abgießen und Garflüssigkeit dabei auffangen. Nudeln in eine große Schüssel umfüllen und etwas abkühlen lassen.', + '3. getrocknete Tomaten in den Mixtopf geben, 5Sek./"Linkslauf deaktiviert" /Stufe 4 zerkleinern und zu den Nudeln geben.', + "4.Mozarella in den Mixtopf geben, 2 Sek./Stufe 4 zerkleinern und zu den Nudeln geben.", + "5. Alle weiteren Salatzutaten (Rucola, schwarze Oliven und Kirschtomaten) in die große Schüssel zugeben und vermischen", + "Dressing:", + "6. Knoblauch und Basilikum in den Mixtopf geben 4 Sek./Stufe 7 zerkleinern.", + "7. Übrige Zutaten und 120 g Garflüssigkeit zugeben und 15Sek./Stufe 3-4 verrühren, zum Salat geben und vermischen.", + ] + + expected_instructions = "\n".join(raw_instructions) + + self.assertEqual(expected_instructions, self.harvester_class.instructions()) def test_ratings(self): - self.assertEqual(4.04, self.harvester_class.ratings()) + self.assertEqual(4.68, self.harvester_class.ratings()) def test_cuisine(self): - self.assertEqual("Deutsch", self.harvester_class.cuisine()) + self.assertEqual( + None, self.harvester_class.cuisine() + ) # other recipes contain cuisine information def test_description(self): self.assertEqual( - "Nudelsalat, ein Rezept der Kategorie sonstige Hauptgerichte.", + "Italienischer Nudelsalat, ein Rezept der Kategorie Vorspeisen/Salate.", self.harvester_class.description(), ) diff --git a/tests/test_ricetta.py b/tests/test_ricetta.py index e35f3b858..3d4a1b028 100644 --- a/tests/test_ricetta.py +++ b/tests/test_ricetta.py @@ -11,6 +11,12 @@ class TestRicettaScraper(ScraperTest): def test_host(self): self.assertEqual("ricetta.it", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://ricetta.it/lasagne-al-radicchio-e-formaggio", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("Luca Gatti", self.harvester_class.author()) diff --git a/tests/test_rosannapansino.py b/tests/test_rosannapansino.py index 070bdc35b..e90e2a991 100644 --- a/tests/test_rosannapansino.py +++ b/tests/test_rosannapansino.py @@ -11,12 +11,18 @@ class TestRosannaPansinoScraper(ScraperTest): def test_host(self): self.assertEqual("rosannapansino.com", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://rosannapansino.com/blogs/recipes/marshamllow-fondant", + self.harvester_class.canonical_url(), + ) + def test_title(self): self.assertEqual("Marshmallow Fondant", self.harvester_class.title()) def test_image(self): self.assertEqual( - "http://cdn.shopify.com/s/files/1/0163/5948/9636/articles/1Y6A6281_grande.jpg?v=1567109086", + "http://rosannapansino.com/cdn/shop/articles/1Y6A6281.jpg?v=1567109086", self.harvester_class.image(), ) diff --git a/tests/test_rutgerbakt_1.py b/tests/test_rutgerbakt_1.py index a6801343e..c9f9985ca 100644 --- a/tests/test_rutgerbakt_1.py +++ b/tests/test_rutgerbakt_1.py @@ -11,6 +11,12 @@ class TestRutgerBaktScraper(ScraperTest): def test_host(self): self.assertEqual("rutgerbakt.nl", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://rutgerbakt.nl/chocolade-recepten/arretjescake/", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("Rutger van den Broek", self.harvester_class.author()) diff --git a/tests/test_rutgerbakt_2.py b/tests/test_rutgerbakt_2.py index 8df98e363..7df9c07d4 100644 --- a/tests/test_rutgerbakt_2.py +++ b/tests/test_rutgerbakt_2.py @@ -11,6 +11,12 @@ class TestRutgerBaktScraper(ScraperTest): def test_host(self): self.assertEqual("rutgerbakt.nl", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://rutgerbakt.nl/taart-recepten/abrikozenvlaai/", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("Rutger van den Broek", self.harvester_class.author()) @@ -47,7 +53,7 @@ def test_ingredients(self): def test_instructions(self): self.assertEqual( - "Maak eerst de banketbakkersroom en het vlaaideeg.\nAls je verse abrikozen gebruikt moeten deze eerst nog voorbereid worden, om de schil te verwijderen. Snijd de abrikozen kruislings in en leg ze 1 à 2 minuten in kokend water. Leg ze vervolgens in ijskoud water om het kookproces te stoppen. Verwijder de schil van de abrikozen, halveer ze en verwijder de pit.\nVet een vlaaivorm met een doorsnede van 28 centimeter en een hoogte van 3 centimeter in met boter. Kneed het deeg nog kort door en rol het dan op een bebloemd werkblad uit tot een ronde lap, die ruim over de vlaaivorm past. Bekleed de vorm met het deeg en zorg dat het overal goed aansluit. Verwijder het overhangende deeg door met een deegroller over de vorm te rollen of met behulp van een mes.\nVerwarm de oven voor op 220 °C. Klop de afgekoelde banketbakkersroom los met (hand)mixer met garde(s) en verdeel deze over de met deeg beklede vlaaivorm. Rangschik de abrikozenhelften met de bolle kanten omhoog op de banketbakkersroom, zodat de hele vlaai bedekt is. Als je wilt kun je nog wat suiker over de abrikozen strooien.\nAbrikozenvlaai bakken\nLaat de vlaai nog 15 minuten rusten en bak deze vervolgens in 25 tot 35 minuten goudbruin en gaar. Laat de vlaai na het bakken een halfuur afkoelen in de vorm en plaats hem daarna op een rooster om verder af te koelen.\nVerlaag de oventemperatuur naar 160 °C en spreid het amandelschaafsel uit over een met bakpapier beklede bakplaat. Rooster het schaafsel 6-8 minuten tot het goudbruin is.\nVerwarm de abrikozenjam en bestrijk daarmee de afgekoelde abrikozen vlaai. Strooi het amandelschaafsel over de vlaai en bestuif de rand licht met poedersuiker.", + "Maak eerst de banketbakkersroom en het vlaaideeg.\nAls je verse abrikozen gebruikt moeten deze eerst nog voorbereid worden, om de schil te verwijderen. Snijd de abrikozen kruislings in en leg ze 1 à 2 minuten in kokend water. Leg ze vervolgens in ijskoud water om het kookproces te stoppen. Verwijder de schil van de abrikozen, halveer ze en verwijder de pit.\nVet een vlaaivorm met een doorsnede van 28 centimeter en een hoogte van 3 centimeter in met boter. Kneed het deeg nog kort door en rol het dan op een bebloemd werkblad uit tot een ronde lap, die ruim over de vlaaivorm past. Bekleed de vorm met het deeg en zorg dat het overal goed aansluit. Verwijder het overhangende deeg door met een deegroller over de vorm te rollen of met behulp van een mes.\nVerwarm de oven voor op 200-220 °C. Klop de afgekoelde banketbakkersroom los met (hand)mixer met garde(s) en verdeel deze over de met deeg beklede vlaaivorm. Rangschik de abrikozenhelften met de bolle kanten omhoog op de banketbakkersroom, zodat de hele vlaai bedekt is. Als je wilt kun je nog wat suiker over de abrikozen strooien.\nAbrikozenvlaai bakken\nLaat de vlaai nog 15 minuten rusten en bak deze vervolgens in 25 tot 35 minuten goudbruin en gaar. Laat de vlaai na het bakken een halfuur afkoelen in de vorm en plaats hem daarna op een rooster om verder af te koelen.\nVerlaag de oventemperatuur naar 160 °C en spreid het amandelschaafsel uit over een met bakpapier beklede bakplaat. Rooster het schaafsel 6-8 minuten tot het goudbruin is.\nVerwarm de abrikozenjam en bestrijk daarmee de afgekoelde abrikozen vlaai. Strooi het amandelschaafsel over de vlaai en bestuif de rand licht met poedersuiker.", self.harvester_class.instructions(), ) diff --git a/tests/test_rutgerbakt_3.py b/tests/test_rutgerbakt_3.py index a20ff14c5..ebe2637ab 100644 --- a/tests/test_rutgerbakt_3.py +++ b/tests/test_rutgerbakt_3.py @@ -11,6 +11,12 @@ class TestRutgerBaktScraper(ScraperTest): def test_host(self): self.assertEqual("rutgerbakt.nl", self.harvester_class.host()) + def test_canonical_url(self): + self.assertEqual( + "https://rutgerbakt.nl/sinterklaas-recepten/recept-banketstaaf/", + self.harvester_class.canonical_url(), + ) + def test_author(self): self.assertEqual("Rutger van den Broek", self.harvester_class.author()) @@ -42,7 +48,7 @@ def test_ingredients(self): def test_instructions(self): self.assertEqual( - "Verwarm de oven voor op 220 ⁰C en bekleed een bakplaat met bakpapier. Kneed het amandelspijs kort door en voeg vervolgens een half ei toe om het amandelspijs iets soepeler te maken. Maak twee rollen van het amandelspijs van zo’n 32-34 centimeter lang.\nRol het bladerdeeg uit en snijd het deeg in de lengte doormidden. Leg op het midden van ieder stuk bladerdeeg een rol amandelspijs en vouw de twee korte uiteinden van het deeg over het amandelspijs. Bestrijk deze twee uiteinden licht met water. Vouw één lange kant van het deeg over het amandelspijs en maak ook deze licht vochtig. Vouw tot slot de andere kant van het deeg over de rol amandelspijs en druk dit goed vast. Leg de banketstaven met de deegnaad naar beneden op de bakplaat en laat ze 20 minuten rusten in de koelkast.\nBestrijk de banketstaven met het losgeklopte ei en bak ze in 25 tot 35 minuten goudbruin. Laat de banketstaven afkoelen op een rooster.\n\n\nDit bericht is gesponsord door Tante Fanny.\n", + "Verwarm de oven voor op 200 ⁰C en bekleed een bakplaat met bakpapier. Kneed het amandelspijs kort door en voeg vervolgens een half ei toe om het amandelspijs iets soepeler te maken. Maak twee rollen van het amandelspijs van zo’n 32-34 centimeter lang.\nRol het bladerdeeg uit en snijd het deeg in de lengte doormidden. Leg op het midden van ieder stuk bladerdeeg een rol amandelspijs en vouw de twee korte uiteinden van het deeg over het amandelspijs. Bestrijk deze twee uiteinden licht met water. Vouw één lange kant van het deeg over het amandelspijs en maak ook deze licht vochtig. Vouw tot slot de andere kant van het deeg over de rol amandelspijs en druk dit goed vast. Leg de banketstaven met de deegnaad naar beneden op de bakplaat en laat ze 20 minuten rusten in de koelkast.\nBestrijk de banketstaven met het losgeklopte ei en bak ze in 25 tot 35 minuten goudbruin. Laat de banketstaven afkoelen op een rooster.\nDit bericht is gesponsord door Tante Fanny.", self.harvester_class.instructions(), )